Comments on: Vegan Dan Dan Noodles

By: Kirti Yadav

Kirti Yadav — Mon, 16 Oct 2017 04:57:45 +0000

The color of the mushroom and soy sauce makes it look so tempting and delicious. I like the presentation and the pics clicked. Feels like eating it all 🙂

By: Elaine

Elaine — Sun, 27 Aug 2017 13:02:44 +0000

In reply to Ellen. Thanks Ellen! Wow, making homemade ya-cai should be a new adventure. I believe that I should try one day too. Good idea, really.

By: Ellen

Ellen — Thu, 24 Aug 2017 01:32:40 +0000

Thank you! This is a delicious recipe. I used fresh sauerkraut instead of ya-cai and it worked well to bring the preserved vegetable tatse. Someday I will try making my own ya-cai.

By: Elaine

Elaine — Sat, 03 Jun 2017 00:47:52 +0000

In reply to Katharina. Ya-cai is a specialty from Sichuan. It is a preserved chopped mustard green, providing a very unique flavor. The best solution is to find the real packaged ya-cai in Asian markets. Otherwise, you can use freshly pickled mustard green as a substitute， though they taste slightly different. Chop fresh mustard green into finely and add salt. Set aside overnight, squeeze the water out and use the left pickled mustard green as ya-cai.

By: Katharina

Katharina — Fri, 02 Jun 2017 09:42:24 +0000

I want to make this, but in the local asian stores they dont know what you mean with ya-cai. Could you please explain what ya-cai is and what can I use instead?

By: Elaine

Elaine — Wed, 18 Jan 2017 02:17:32 +0000

In reply to Austin. I use lots of brands but the best outside China is this one.

By: Austin

Austin — Mon, 16 Jan 2017 18:29:58 +0000

What type of cooking wine do you recommend? Is there a brand you use?

By: Elaine

Elaine — Sun, 13 Nov 2016 03:55:24 +0000

In reply to Lesleyvictoria. Sure! But do not add too much as water dilutes the flavors.

By: Lesleyvictoria

Lesleyvictoria — Sat, 12 Nov 2016 00:57:50 +0000

I’m so glad I found your web site! I was wondering, do I add the broth and the two cups of water to each bowl?? Thanks!!