I am a big fan of Sichuan noodles. I had my first authentic Dan Dan Noodle experience, when I was working in Xi’an, China in the early 90s, cooked by the chefs from Sichuan. I just love how the Sichuan peppercorns in the noodle creates a numbing sensation in the mouth. Sadly, my husband does not like this numbing sensation. 😦 The peppercorn is the signature ingredient in Sichuan style spicy food! Till now, I am still game for a bowl of good Sichuan spicy noodles but sad to say I have yet to find one that hits the mark. This is the reason why I am cooking this noodle: to satisfy my cravings. You can prepare the soup a day ahead, in my opinion this makes the soup taste better. I will share the Dan Dan noodle recipe in another post. (Anyone keen?) If you like this recipe, we hope that you could provide us with some feedback/comments via our blog. We would also like to welcome you to join our Mummy’s Kitchen Facebook Group for …