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June 25-28, 2017
Sands Expo Center, Las Vegas, NV

Dan Dan Noodles with Mole Dulce Sauce

by Andy Chih of Culinary Farms


  • 1/2 lbs of Mole Dulce (concentrated)
  • 1 tablespoon of minced garlic cloves
  • 2 teaspoons of sugar
  • 1 cup of soy sauce
  • 1/4 cup of rice vinegar
  • 1 1/2 cups of water
  • 1 1/2 tablespoon of sesame seed paste or tahini
  • 1 whole cucumber julienned
  • 1 whole carrot grated
  • 1/4 cup of chopped green onions
  • 1/4 cup of chopped cilantro
  • 1/4 teaspoon of ground Sichuan peppercorns
  • 1 1/2 teaspoon of Chilaca Chile flakes
  • 1 teaspoon of ground Ancho Chile
  • 1/2 teaspoon of Chile de Arbol flakes
  • 1/2 cup of Canola Oil
  • 8 oz of dried thin Chinese wheat noodles

Preparation: combine the Mole Dulce, minced garlic, sugar, soy sauce, rice vinegar, water and sesame paste together in a stainless steel mixing bowl and whisk until homogenous or until the sugar dissolves.

For the oil mixture: heat the 1/2 cup of Canola Oil in a small pot until 200 F and mix in the Chilaca Chile flakes, ground Ancho Chile, and Chile de Arbol flakes until the oil turns red. Finally, remove the pot from the heat and mix in the ground Sichuan peppercorns.

Put the dried thin Chinese wheat noodles in a pot of boiling water for 5 minutes.

Rinse and strain the cooked noodles until they are cool to the touch. Then ladle the Mole sauce into a small rice or soup bowl, enough to fill about a quarter to a third of the way up.

Fill the bowl halfway up with the cooked cold noodles.

Top the noodles with the desired amount of finely julienned cucumbers, grated carrots, chopped green onions and cilantro.

Drizzle a teaspoon of chile oil mixture over the noodles.

Enjoy and call us if you need creative ideas for Mexican Chiles! 916-375-3000

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