Cold Spicy Dan Dan–Style Rice Noodles (Gluten-Free, Vegetarian)

Name: Cold Spicy Dan Dan–Style Rice Noodles (Gluten-Free, Vegetarian)
Prep time: 20 min
Cook time: 10 min
Total time: 1 h
Yield: Serves 8
Cuisine: Chinese
Ingredients: 900 g dry rice noodles (thin or medium); 1 large cucumber, julienned; 3 medium carrots, julienned (optional but great for crunch/color); 6 scallions, thinly sliced; 15 g toasted sesame seeds (optional); 120 g tahini (I’ll go with tahini for a peanut-free default. Let me know if you want peanut butter instead); 90 ml gluten-free tamari; 75 ml Chinese black vinegar (or rice vinegar); 30–45 ml chili oil, to taste (use some of the crisp too); 25 g brown sugar (or honey); 4 cloves garlic, finely grated; 15 g fresh ginger, finely grated; 2 tsp Sichuan peppercorns, finely ground (optional); 180 ml hot water, to loosen; 30 ml toasted sesame oil; 1–2 limes, cut into wedges (optional)

Tyler Chan

These are slurpable, cold rice noodles tossed in a punchy, creamy-spicy Sichuan-inspired sauce—numbing chile oil, tangy black vinegar, and sesame richness—then piled with crunchy cucumber and scallions. They travel well, eat great straight from the fridge, and stay saucy (not dry) on a potluck table. It’s a satisfying main-ish side that fits a pescatarian table and keeps your gluten-free teammate happy.

potluck
gluten-free
vegetarian
spicy

1 hr total · 20 min prep · 10 min cook · 30 min rest

Serves 8

360 kcal · 9g protein · 59g carbs · 11g fat total

Large pot · Colander · Large mixing bowl · Whisk · Microplane or fine grater

Ingredients

Instructions

Make the sauce

In a bowl, whisk together the tahini, tamari, black vinegar, chili oil, sugar, garlic, ginger, and (if using) ground Sichuan peppercorn.

Whisk in the hot water a little at a time until the sauce turns glossy and pourable—thick like heavy cream. Taste and adjust: more vinegar for tang, more chili oil for heat, a pinch more sugar if it tastes sharp.

Cook, chill, and dress the noodles

Cook the rice noodles in generously salted boiling water until just tender with a slight chew (check the package, then shave 30–60 seconds off). They should be springy, not mushy.

Drain and rinse under cold running water until fully cool, then drain very well. Toss with the toasted sesame oil so they don’t stick.

Assemble for potluck

In a large bowl, toss noodles with about two-thirds of the sauce until evenly coated. Add the cucumber, carrots (if using), and scallions, then toss again.

Add more sauce as needed until the noodles look shiny and generously sauced (rice noodles drink sauce as they sit). Finish with sesame seeds.

Chill at least 30 minutes. Before serving, toss once more and squeeze over a little lime if you want it brighter.

Potluck move: Pack the remaining sauce in a small container and refresh the bowl right before serving if it looks a bit dry.

Notes

Gluten-free check: use tamari labeled GF and confirm your chili oil/crisp is GF. Make-ahead: best within 24 hours; keep chilled. Noodles will absorb sauce, so reserve a little extra sauce or add a splash of water + tamari to loosen. Heat control: start with 30 ml chili oil, then ramp up after tasting cold (cold mutes heat). Optional add-ins that stay GF/veg: blanched edamame, shredded napa cabbage, or sautéed mushrooms (cooled).