I have recently got pretty obsessed with Dan Dan noodles. Unsurprisingly, online resources are all over the map with recipes/techniques involved. Anybody here have have any tips, 'essentials", or thoughts on this dish in general? Thanks in advance!
the version that really caught my attention featured a really intensely roasted flavoured sauce/paste that top garnished the noodles (that were in a really thin, more aromatic broth). Almost reminded me of the "double dip" style of ramen.