Szechuan Dan Dan Noodles

Another recipe from the rsvp section of an april 1981 bon appetit. It's from the yenching palace restaurant in washington, d.c.

Combine first 8 ingredients in small bowl , add water if thinner consistency is desired.

Cook noodles in boiling water until tender but still firm , checking frequently to avoid overcooking.

Drain and transfer to serving bowl.

Add spinach / watercress and sauce.

Toss lightly and serve.

chunky peanut butter, oil, red pepper, green onions, soy sauce, vinegar, garlic, sugar, szechuan peppercorns, chinese noodles, spinach