Can't decide whether to have Dan Dan Noodles or Ramen? This is for you. <br /> <br />The chili oil recipe makes far more than you'll need. The extra keeps for months in the fridge, and you can use it in any <br /> <br />recipe that calls for Sichuan chili oil, like tradional Dan Dan noodles or red oil wontons. <br /> <br />This recipe is based on the Tantanmen recipe from the Jan 2013 issue of Saveur <br /> <br />(http://www.saveur.com/article/Recipes/Sesame-Chile-Ramen) with a soupcon from Kenji Alt's Rich and Creamy Vegan Ramen <br /> <br />recipe (http://www.seriouseats.com/recipes/2015/02/vegan-ramen-miso-creamy-vegan-vegetarian-food-lab-recipe.html). If you <br /> <br />haven't made that vegan ramen, do. It takes an afternoon, but it is, hands down, the best ramen I've ever had, vegan or not.

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