Dan Dan Mein Spicy Szechuan Noodles

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There are two versions of the origin of this name.

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Steps

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Crush the garlic cloves with the side of a cleaver , then peel and chop coarsely.

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Peel the ginger , then dice finely.

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Place the garlic and ginger into a mortar , add salt , then pulverize with a pestle.

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Add the water to the mashed garlic and ginger mixture , stir until well combined , and set aside.

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Chop the green onions very finely , then measure you will need 4 tablespoons in total.

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In each of four small bowls , place 1 tablespoon of the garlic-ginger-water mixture , 1 tablespoon of chopped green onions , 2 teaspoons hot chili oil , 1 / 8 teaspoon ground roasted szechuan peppercorns , 4 teaspoons asian roasted sesame paste , 2 tablespoons soy sauce , and teaspoon sugar , and mix well.

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Bring a large pot of water to a rapid boil and cook the noodles according to the directions on the package , until al dente.

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Drain , and divide the steaming hot noodles between four plates.

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Each person individually mixes his sauce ingredients together with his noodles.

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For the chili oil: heat.

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Ingredients

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garlic, fresh ginger, salt, water, green onions, fresh chinese noodles, hot chili oil, szechuan peppercorns, sesame paste, soy sauce, granulated sugar, hot red pepper flakes, peanut oil