Szechuan Dan Dan Noodles

• 1/2 lb dried Chinese egg noodles (in a pinch, linguine will work)
• 1/2 tablespoon dark sesame oil
• 2 teaspoons peanut oil
• The sauce
• 1 tablespoon sesame seeds, toasted,plus
• 1 teaspoon sesame seeds, toasted
• 1/2 clove garlic, minced
• 1 teaspoon shredded fresh gingerroot
• 1 teaspoon szechuan chili paste
• 2 teaspoons balsamic vinegar or 1 comparable sweetish rice vinegar
• 2 teaspoons rice vinegar
• 2 tablespoons soy sauce or 2 tablespoons tamari soy sauce
• 1 teaspoon red pepper flakes
• 3 tablespoons minced green onions, some green tops included
• 4 teaspoons fresh cilantro, chopped

1. Cook the noodles until al dente, then drain and rinse with cold water; drain again and toss with the sesame oil and peanut oil.
2. Combine the sauce ingredients and correct seasoning, adding more heat if you wish.
3. Toss with the noodles and garnish with green onion and cilantro.
4. This is traditionally served cold or at room temperature.

dried chinese egg noodles, dark sesame oil, peanut oil, sauce, sesame seeds, sesame seeds, clove garlic, fresh gingerroot, szechuan chili paste, balsamic vinegar, rice vinegar, soy sauce, red pepper, green onions, fresh cilantro

Taken from www.food.com/recipe/szechuan-dan-dan-noodles-107773 (may not work)