Sichuan Dan Dan Noodles

• 1 pound medium Cantonese dried egg noodles (substitute vermicelli or linguini)
• 1 Tbl. Chinese sesame oil
• 5 tsp. peanut oil

• 2 Tbl. + 2 tsp. sesame seeds, toasted & crushed
• 1/4 cup scallions, minced tops included
• 1 large clove garlic, crushed
• 2 tsp. gingerroot, shredded
• 2 tsp. Sichuan chili paste with garlic
• 4 tsp. sweet dark vinegar
• 4 tsp. rice vinegar
• 3 Tbl. soy sauce
• 1 tsp. red pepper flakes
• 5 tsp. fresh cilantro, coarsely chopped Note: cilantro is also called Chinese parsley or coriander. You can use dried but then a lot of the flavor of the dish is lost.

Mix sauce ingredients together. Check the seasoning for heat. Toss with noodles and garnish with scallions and cilantro leaves. Traditionally served cold or room temperature.