Peanut sesame noodles

This wasn't the dan dan noodles I've been hankering for .....

It looks like a noodles with peanut butter and sesame dressing - because well , these two are the main ingredients ....

So I called it peanut sesame noodles instead of dan dan noodles ....

Hopefully , Chef Yan won't sue me ! hee hee

This is much more like an American Chinese cuisine version of the popular Sichuan dish ...

The one we have here ( the one I've eaten , that is ) is soupy - just like the Sichuan dish -  but the flavor has a  hint of sesame paste , maybe some peanut butter and less spicy .....

Actually , the dan dan noodles I've eaten 3 days ago tasted just like this dish .....

The sauce is fairly thick and coats the noodles beautifully ^___^''

For such a simple and easy recipe , this is really a deliciously satisfying dish and best serve with roast chicken  or fried luncheon meat  - which unfortunately I don't have *sigh* -___-''

Will try making a soupy version next time using this recipe ....

Dan dan noodles , recipe from Martin Yan's Chinatown Cooking

For the sauce :

6 tablespoon chicken stock
2 tablespoons cream peanut butter
2 tablespoons sesame paste or tahini paste
1 tablespoon Chinese black vinegar or balsamic vinegar
1 tbsp soy sauce
1 tbsp minced garlic
2 teaspoons sesame oil
2 teaspoons sugar
1 tsp dried red chili flakes
1/2 tsp ground  toasted Sichuan peppercorns

* Stir all ingredients above in a saucepan ; heat the sauce over medium heat until hot and well combined ; cover and set aside .

1 pound fresh Chinese egg noodles
1 green onion , trimmed and thinly sliced
1 tablespoons chopped Sichuan preserved vegetables , optional
1 tablespoon chopped roasted peanuts

* Cook noodles in a large pot of boiling water , about 4 to 5 minutes ; drain noodles and rinse under warm water and drain again .
* Mound the noodles in a serving platter and pour sauce over them ; scatter the green onion , preserved vegetable , if using and the peanuts . Serve immediately.