Bring dan dan noodles, a popular Sichuan street food, home with these ready-to-use jarred sauces from Chinese Laundry Kitchen. The layered, umami-forward Dan Dan sauce gets its tingly spice from roasted Sichuan peppercorns and nutty flavor from sesame, a classic dan dan sauce ingredient. With a hint of sweetness and warm aromatic spice, it makes a near-instant dinner—just boil noodles and toss with the velvety sauce. But we also like it with other ingredients, like fried tofu or in a green bean stir-fry. The milder May May sauce is just as creamy and complex—without the heat.

The sauces are made with 100 percent real ingredients and no additives or seed oils by a family-owned business in California. Available in Dan Dan (spicy) or May May (mild); sold as set of two. Keep one jar in the refrigerator and the other in the pantry as back-up. (The first jar always runs out quick—it’s that good.)

Ingredients: 
Dan Dan: Sesame Seeds, Olive Oil, Chili, Sugar, Soy Sauce (Soy Beans, Salt and Sugar), Vinegar, Salt, Sichuan Peppercorn, Maltodextrin and Spices
May May: Sesame Seeds, Olive Oil, Sugar, Tamari Soy Sauce (Soy Beans, Salt and Sugar), Vinegar, Salt, Sichuan Peppercorn, Maltodextrin and Spices
Allergens: Sesame Seeds, Soy, Gluten

Net Weight/Volume: 6 ounces each (total 12 ounces)
Place of Origin: USA

Care: Refrigerate after opening.
How to Use: Toss with boiled drained noodles (2–3 spoonfuls per bowl). Classic Sichuan versions may also include ground meat—like pork or beef—and preserved vegetables, which would be delicious here, but the vegetarian option is also excellent. Try it with pasta, rice, dumplings, vegetables, seared or steamed tofu as well.