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Ingredients
TEMPTY:
1-2 Tempty Square
Neutral oil for frying (vegetable, canola, or sunflower)
Chilled DanDan Soup Base:
150 g Peanut butter or Tahini
2 tbsp Soy sauce
2–3 tbsp White vinegar
3–4 tbsp Chili oil (plus extra for serving)
2 tbsp Sugar
½ tsp Sichuan peppercorns, freshly ground (optional)
¼ tsp Chinese five-spice powder (optional)
700 ml Cold water
Handful of ice cubes
Noodles & Toppings:
150–200 g Buckwheat soba noodles
2 Soft-boiled eggs
½ Cucumber
4–5 Radishes
1 cup Purple cabbage
2 Spring onions
2 tbsp Roasted peanuts, coarsely chopped
Iced DanDan-Inspired Noodle Soup
Steps
Bring a small pot of water to a boil, gently add the eggs, and cook for 7.5 minutes for jammy yolks. Transfer immediately to an ice bath, peel, and cut in half.
Cut the TEMPTY square into bite-sized cubes. Heat neutral oil in a pan over medium-high heat and fry the TEMPTY cubes until golden brown and crispy on all sides, then drain on paper towels.
Slice the cucumber, radishes, purple cabbage, and spring onions into thin strips. Coarsely chop the roasted peanuts and set all toppings aside.
In a medium bowl, whisk together the peanut butter (or tahini), soy sauce, white vinegar, chili oil, sugar, Sichuan peppercorns, and five-spice powder until smooth.
Slowly whisk in the cold water until completely emulsified and creamy, then stir in a handful of ice cubes to keep it cold.
Cook the noodles according to package instructions, drain immediately, and rinse thoroughly under cold running water to stop the cooking and remove excess starch.
Divide the cold, drained noodles between two deep bowls and pour the chilled soup base over them.
Arrange the crispy TEMPTY, egg halves, sliced cucumber, radish, purple cabbage, spring onions, and chopped peanuts neatly on top.
Finish with an extra drizzle of chili oil or ground Sichuan pepper if desired, and serve immediately cold.