We Did It Our Way: Dan Dan Noodles

Cafe Drake HRV Cooking Tip # 247: You can't make a wrong turn when meals begin with pan-Asian condiments used for seasoning sauces.

Let's Make Dan-Dan Noodles! We'll begin by shrugging off any claims of "authenticity" with this recipe, a term generally considered a misnomer when applied to a Szechuan dish of so many variations. Basically, everyone makes it differently. Ours is the vegetarian version we've enjoyed countless times across the Flushing, NY's sprawling Chinatown. The ingredients may dictate a trip to a specialty market but larger grocery stores should have everything you need. Begin by frying until golden brown 1/2 cup RAW peanuts in 2 T. vegetable oil, along with 3 or 4 or 5 dried red chilies, torn into pieces. Do this over a medium-low flame and take care the peanuts don't burn to cinders; you'll be stirring a lot.

The peanuts and chilies are done when they look like this. It's OK that the dried chilies have turned black, we want them this way. Not so the peanuts so once again, invoke your "moderate level" cooking skills for the task. Allow the pan contents to cool a bit before adding to a food processor along with: 1 minced jalapeno pepper, 2 chopped cloves of garlic and 1 generous T. of minced ginger. Process until well ground then add: 2 T. soy sauce, 2 T. water, 2 T. rice vinegar, 1 T.Chinese black vinegar, 1 T. sugar and 2 t. each chili paste and sweet chili sauce. Process again until relatively smooth. Set aside while you boil 1 lb. chow mein noodles or just regular thick spaghetti.

Drain noodles and toss with your spicy peanut and chile paste. Tongs are the best tool.

Non-optional garnishes for our Dan-Dan Noodles include chopped cilantro, shaved onions, cayenne pepper and loads of sesame seeds, toasted or not.