Lee Yeon-bok's TanTan Noodles

Cooking tips 💡

• Adding all the water at once may cause the peanut butter to separate and not blend smoothly, so it’s best to start with a small amount of water to create a smooth paste-like consistency.
• Adding sesame oil (sansho oil) at the end brings out the distinctive sharp, intense spiciness characteristic of Sichuan cuisine.
• If wrinkled Chinese cabbage is unavailable, you can substitute with Chinese spinach—its crisp texture pairs well.

Recommended for 🙋

• ⭐Those who want to make restaurant-quality, rich, spicy, and tangy TanTan noodles at home.
• ⭐Those looking to enjoy a unique noodle dish using peanut butter and doubanjiang.