Dan Dan Noodles

• 8 ounces thin fresh Chinese wheat noodles
• 1 teaspoon sesame oil, plus 3 tablespoons
• 1/2 cup sesame seeds
• 1 1/2 tablespoons minced fresh ginger
• 2 cloves garlic, minced
• 3 scallions, white part minced, green part thinly sliced
• 1/2 cup smooth peanut butter
• 3 tablespoons soy sauce
• 2 1/2 tablespoons rice vinegar
• 1 1/2 tablespoons sugar
• 1 to 2 teaspoons Chinese chili paste or hot bean paste (or to taste)
• 1/2 teaspoon black pepper

1. 1.
2. Cook noodles in 4 quarts rapidly boiling water until tender, for 4 to 5 minutes. Drain in colander, rinse with cold water, and drain again. In bowl, toss noodles with 1 teaspoon sesame oil. Refrigerate.
3. 2.
4. Lightly toast sesame seeds in dry skillet. In food processor, place 5 tablespoons seeds, plus ginger, garlic, white scallions, peanut butter, 1/2 cup water, soy sauce, vinegar, sugar, chili paste, pepper and remaining oil. Process until smooth. Sauce should be highly seasoned and pourable. Refrigerate.
5. 3.
6. Divide noodles among 4 bowls, and pour sauce over them. Sprinkle scallion greens and remaining sesame seeds on top.

chinese wheat noodles, sesame oil, sesame seeds, fresh ginger, garlic, scallions, smooth peanut butter, soy sauce, rice vinegar, sugar, chinese chili paste, black pepper

Taken from www.epicurious.com/recipes/member/views/dan-dan-noodles-50190519 (may not work)