Dan Dan Noodles

• Recipe by Joanne Chang

Joanne Chang, owner of Flour Bakery + Café in Boston, will set aside her rolling pin to make stir-fries and noodle dishes like this peanutty dan dan at a second restaurant, due to open this summer.

Ingredients

1. 1/4 cup peanut oil
2. 1/2 cup raw peanuts
3. 1 small jalapeño, minced
4. 1 small garlic clove, halved
5. One 1/4-inch slice of fresh ginger, peeled and chopped
6. 2 1/2 tablespoons soy sauce
7. 2 tablespoons water
8. 1 1/2 tablespoons rice vinegar
9. 1 tablespoon Sriracha chile sauce
10. 1 tablespoon sugar
11. 1 teaspoon Asian sesame oil
12. Kosher salt
13. 12 ounces chow mein noodles
14. Cucumber matchsticks, sliced scallions, chopped cilantro, sesame seeds and lime halves, for garnish

Directions

1. In a large skillet, heat the peanut oil. Add the peanuts and fry over moderate heat until golden, about 8 minutes; let cool slightly. Transfer the peanuts and oil to a food processor. Add the jalapeño, garlic and ginger and process until minced. Add the soy sauce, water, rice vinegar, Sriracha, sugar and sesame oil and process until smooth. Season generously with salt.
2. In a pot of boiling salted water, cook the noodles until al dente. Drain and rinse under cold water; pat dry. Toss the noodles with the dressing and mound in serving bowls; top with the garnishes and serve.