I am not a dan dan noodle expert.
I’m just one of the thousands of noodle aficionados who love them.
But I’m convinced the dan dan is a great noodle.
It has a unique and tasty flavour that I’ve found to be the perfect complement to many dishes I’ve tried.
And the noodles themselves?
Well, the thing is, you’re not supposed to eat them, not without a reason.
What you need to know to make them is the history of the noodle and how it came to be on the table.
Dan dan noodles originated in the Middle East as a staple in the diet of the Muslims of the 6th Century.
They were eaten in small bowls made of dried rice and vegetables.
At that time, there was no refrigeration.
A lot of the foodstuff was not available.
For centuries, it was considered a delicacy in the Islamic world.
Today, however, the cuisine of the Middle Eastern is dominated by spicy food.
In the Middle-East, cooking with spices, such as turmeric, ginger and cardamom, was common, and the dish was known as the ‘fiery dan dan dan’.
But the history and popularity of the dish went through a number of changes.
The Chinese empire started the first Asian trading route around 600BC.
Chinese traders brought spices and other items to India.
From India, they moved north to China and Korea.
There, they brought spices, fruits and grains, such a beans and rice.
Then, the arrival of the Chinese brought a fresh, fresh supply of food, and they started to use them in their dishes.
By 675BC, the Chinese had introduced the ‘hot dan dan’ as a new noodle to their diet.
Now, the word ‘dan’ in Chinese means both ‘good’ and ‘sick’.
In its ancient origins, dan was used to mean both ‘sweet’ and also ‘sad’.
The Romans also used the word for ‘sweet’, but they used it for other things as well.
According to the ancient Chinese, the ‘good dan’ was the food which contained the most nourishing elements.
So the term was not only for food that was sweet, but also for foods that were healthy, healthy, good, sweet.
You can read more about Dan dan in my article about the history, origins and popularity.
However, the Japanese also used it to describe dishes with a lot of flavour and nutrition.
When you combine this, with the fact that the noodles are dried and not stored in jars, you get the flavour of a sweet, delicious dish.
Dan dan is also a dish that is enjoyed by people from many different cultures, and it is a popular food of Chinese, Japanese and Koreans.
If you’re looking for more about the origin of the Dan dan, check out my article on the origins of the hot dan.
To make dan dokka noodles, simply soak the noodles in a pan of boiling water, add a few drops of turmeric and wait for them to turn brown.
Once they turn brown, drain them and set aside.
After soaking the noodles for at least an hour, strain them and drain them again.
Add a few leaves of cardamoms to the soaking water.
Place them in a bowl and allow them to soak for an hour.
Put them into a bowl with the hot water and stir the turmeric for about five minutes.
Take the noodles and put them in the fridge for an additional five hours.
Make them again and then add a little more turmeric.
Cook the noodles with the fresh turmeric while they are still warm.
Allow them to sit for at at least 30 minutes, then remove them from the fridge.
Heat the oil in a frying pan and add the noodles.
Be careful not to burn them as this is when they turn golden brown.
You can add a couple of tablespoons of vegetable oil to the pan to coat the bottom of the pan.
Season the dan with salt and pepper.
Set them aside to cool.
Meanwhile, mix together the bean paste and water in a small bowl.
Mix the soy sauce and sugar with a spoon and add to the bowl.
Bring the water to a boil and then simmer the dan doki for 10 minutes.
Remove the dan noodles from the heat.
Dip them in hot water.
Place them on a plate and drizzle the soy-sugar mixture on top.
Let them cool for at most five minutes before slicing.
Cut the noodles into pieces.
Pour the chopped noodles into a shallow bowl.
Dip a fork into the mixture and dip it into the bowl of hot water to get the soy flavour.