L.A. Times - Food & Dining: Chef Sang Yoon's 'numb-hot' dandan noodle dish emerges from trials by fire

L.A. Times - Food & Dining Headlines from latimes.com

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Chef Sang Yoon's 'numb-hot' dandan noodle dish emerges from trials by fire Aug 31st 2013, 07:00, by By Sang Yoon Master Class: Lukshon chef Sang Yoon took his time experimenting with dandan noodles, a Sichuan staple. He finally found the right 'numb-hot' balance and structure, and now shares his recipe. Anyone who's ever worked with me in the kitchen knows that I like to tinker with dishes for a while before I decide to finally offer them on the menu. But then once I've gotten them where I want them to be, I tend to let them be. Normally, recipes for my menu items stay consistent and don't change. However, there's been one exception. The dandan noodles at my restaurant Lukshon. Media files: 16x9

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