Spicy Sichuan Noodles(Dan

1 tb Dark soy sauce

1 t Salt

1 c Peanut oil

3/4 lb Chinese thin egg noodles

-(fresh or dry) 3 tb Finely chopped garlic

2 tb Finely chopped ginger

5 tb Finely chopped scallions

2 tb Sesame paste

-ÃÆ'¿ÃÆ'¿peanut butter 2 tb Dark soy sauce

2 tb Chili oil

2 ts Salt

1 c Chicken stock

1 tb Sichuan peppercorns

-(roasted and ground)

4 minutes, remove it with a slotted spoon and drain on paper towels. Pour off the oil, leaving

2 tablespoons in the wok. Reheat the wok and add the garlic, ginger and scallions, and stir-fry for 30 seconds. Then add the sesame paste, soy sauce, chili oil, salt and chicken stock and simmer for 4 minutes. Cook the noodles in a large pot of boiling water for 2 minutes if they are fresh or 5 minutes if they are dried. Drain the noodles well in a colander. Divide them into individual bowls or put in large soup tureen. Ladle on the sauce.