Vegetarian Dan Dan Noodles

Ingredients:

8 dried shiitake mushrooms

8 ounces smoked tofu, finely chopped

8 ounces dried Chinese egg noodles

1 tablespoon peanut oil

2 teaspoons minced garlic (about 2 cloves)

1 teaspoon minced ginger

2 scallions, white and green parts chopped

1 tablespoon Chinese rice wine or dry sherry

1/2 teaspoon salt, or salt to taste

1 handful dry-roasted peanuts, finely chopped

Sauce:

1/4 cup water

2 tablespoons soy sauce

1/2 tablespoon Chinese sesame paste or tahini

1 tablespoon Chinese black rice vinegar, or substitute good quality balsamic vinegar

3 tablespoons chili oil (adjust according to your tolerance of spiciness)

2 teaspoons sesame oil

1 teaspoon sugar

1/2 teaspoon ground Sichuan pepper

Directions:

Soak the shiitake mushrooms in warm water for 15 to 20 minutes, until softened. Drain the shiitakes and squeeze out the excess water. Finely chop them and set aside.

Bring a large pot of water to boil and cook the noodles according to package instructions. Drain the noodles, rinse under cold water, and drain again. Transfer the noodles to a serving dish.

Prepare the sauce: In a medium bowl, whisk together the water, soy sauce, sesame paste, vinegar, chili oil, sesame oil, sugar, and Sichuan pepper. Pour half of the sauce over the noodles and toss so the sauce is evenly distributed. Set aside.

Heat a large wok or skillet over medium-high heat. Add the oil and swirl to coat the base and sides. Add the garlic, ginger, and scallion whites and cook until fragrant, about 30 seconds. Add the chopped mushrooms and smoked tofu and stir-fry for 2 to 3 minutes. Adjust the seasoning with salt if desired.

Spoon the tofu and mushroom mixture over the noodles, sprinkle the chopped scallions greens and chopped peanuts on top, and serve.