Dandan noodles without soup

“Soup-less dandan noodles” is addictive to because of its spiciness. Be sure to mix well, mix the sauce up, and then eat it! When you finish eating the noodles, add some rice to the remaining sauce so you can enjoy it twice.

Dandan noodles that are eaten in Japan are generally served inside a soup/q broth, but dandan noodles without soup are the mainstream in Sichuan Province, China, the birthplace of this dish.

In Sichuan Province, there is a concept of taste called “shichimi (seven tastes)”. Dandan noodles are considered a valuable dish where you can enjoy all these flavors. In addition to the spiciness of chili oil, Hiroshima's “soupless dandan noddles” has the characteristics of using thin to medium-thin noodles, along with the Sichuan pepper.

For toppings, you can add meat-miso, green onions, soft boiled eggs, Chinese cabbage, and celery.

Slowly stir the noodles, ingredients, and the sauce in the container before eating. It's about time to mix it for 20 to 30 times, and when the sauce at the bottom is gone and the ingredients are well intertwined with the noodles, it's time to eat it.

You can choose the spiciness, but first try to taste the spiciness recommended by the store. It's the best to taste the shop's recommendation first.

Furthermore, after you finish eating the noodles, it is recommended to add some rice with the ingredients and spices left over and eat it! Locally, it is called “dandan meshi” or “dandan rice”. It's just an addictive deliciousness.