Dan-Dan noodles

Although this recipe seems less than authentic, the main thing I like is that it is one of the quickest recipes I know, and it tastes fairly close to what I expect. I substitute Chinese black vinegar with a mixture of balsamic and rice vinegar, described below. I also use home-made chili oil. The chili oil was a little too coconutty for me, so I’d halve the amount of coconut oil and substitute more olive oil.

References:

• http://www.foodnetwork.com/recipes/alton-brown/dan-dan-noodles-recipe.html
• http://thebaldgourmet.com/focus-ingredient-what-is-chinese-black-vinegar/
• http://www.everydaymaven.com/2013/homemade-chinese-chili-oil/