Recipes Dan Dan Noodles 4.0 (3,756) 2 Reviews 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 By Joanne Chang Joanne Chang Joanne Chang is a James Beard award-winning pastry chef, restaurateur, and five-time cookbook author with close to 30 years in the culinary industry. Since 2000, she's been the owner of Boston's Flour Bakery + Cafe — now with 10 locations — and in 2007 opened the acclaimed restaurant Myers+Chang with her husband Christoper Myers.Experience: Joanne began as a management consultant before deciding to pursue a career in food. This change of direction didn't take her to culinary school, however; instead, she began a rigorous series of internships including Boston's Biba restaurant and Bentonwood Bakery before being hired as Rialto restaurant's pastry chef in 1995. Several years later, she moved to New York to work at the renowned Payard Patisserie & Bistro before returning to Boston to open Flour Bakery + Cafe in 2000. In addition to opening nine more locations of the bakery, she and her restaurateur husband Christopher Myers opened Myers+Chang in 2007, a critically acclaimed restaurant serving Taiwanese cuisine with Vietnamese, Chinese, and Thai influences. Joanne has published five cookbooks and regularly teaches pastry techniques at her bakeries, in area cooking schools, and on Instagram via her weekly series #flourlove.Education: Joanne has a degree in Applied Mathematics and Economics from Harvard University. Food & Wine's Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Quentin Bacon Total Time: 35 mins Yield: 4 Ingredients 1/4 cup peanut oil 1/2 cup raw peanuts 1 small jalapeño, minced 1 small garlic clove, halved One 1/4-inch slice of fresh ginger, peeled and chopped 2 1/2 tablespoons soy sauce 2 tablespoons water 1 1/2 tablespoons rice vinegar 1 tablespoon Sriracha chile sauce 1 tablespoon sugar 1 teaspoon Asian sesame oil Kosher salt 12 ounces chow mein noodles Cucumber matchsticks, sliced scallions, chopped cilantro, sesame seeds and lime halves, for garnish Directions 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. 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. Rate it Print