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Joanne Chang, owner of Flour Bakery + Café in Boston, sets aside her rolling pin to make stir-fries and noodle dishes like this peanutty dan dan at a second restaurant.Plus: More Asian Noodle Recipes

Joanne Chang
January 2007

Gallery

© Quentin Bacon

Recipe Summary

total:
35 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Suggested Pairing

A dry, vibrant, fruity rosé.

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