担担面 Dandan noodles
其实川菜经常用西芹做配菜，所以不方便用葱的日子里西芹是美味又健康的替代品
用料
| 芝麻酱 | 1茶匙 |
| 芝麻油 | 1茶匙（选用） |
| 酱油 | 1茶匙 |
| 辣椒油 | 1茶匙 |
| 花椒油 | 选用 |
| 蒜泥 | 选用 |
| 花生 | 选用 |
| 葱花 | 选用 |
| 碎米芽菜 | 选用 |
| 芹菜 | 选用 |
担担面 Dandan noodles的做法
酱料和匀。面下锅后用中汤勺舀3勺面汤调开酱料，调的过程中会弄脏碗边，必要时另用一个碗调酱料再倒入面碗。如果没有把握尝试少放些水，放多了汤太淡要加调料摄入的盐分就太多啦。面条出锅加入蒜泥
Heat the water, prepare the noodle and then the sauce. There is plenty of time. 1 tsp of sesame paste, 1 of sesame oil, 1 of soy sauce and 1 of chili oil, mix well. While cooking the noodle, put 2 ladles of soup from the pan into the mixture and mix. When the noodle is ready put it in the bowl of noodle. Drizzle with some smashed peanut which will add more flavor and texture to the dish, and chopped chives. You can also substitute it with celery. As it is an ingredient often used in Sichuan cuisine to make salad it should be alright. Finally, crush 1 clove of garlic if you are not against it.
小贴士
没有碎米芽菜和芝麻酱的时候我会用花生和蒜，也很美味，不过都不放就没试过
You can use 3 ladles of soup in winter, because 2 are actually not enough. And in summer when it's too warm some cold water can be added later.
