Dan Dan Noodles

Inspired by one of our favorite menu items at Szechuan restaurants, these Dan Dan noodles enliven the senses with layers of flavor, texture and heat. Tender udon noodles, savory veggies and ground meat are dressed with a velvety soy peanut sauce and fragrant sesame chili oil. For an easy side dish, make a double batch of the spicy oil and toss it with sliced cucumbers and scallions.

1/2 cup low-sodium soy sauce, divided

1/4 cup hoisin sauce

3 tablespoons creamy peanut butter

2 tablespoons rice vinegar

1 tablespoon honey

1/4 cup water

8 ounces udon noodles

1/3 cup sesame oil

6 cloves garlic, peeled and thinly sliced

1 tablespoon crushed red pepper flakes

1/2 pound ground pork or chicken

1 teaspoon freshly cracked black pepper

2 cups mushrooms, finely chopped

1 shallot, finely shopped

2 cups fresh baby spinach, roughly chopped

1/2 cup low-sodium chicken broth

Toasted sesame seeds, for garnish

4 scallions, thinly sliced

Stir together soy sauce, hoisin, peanut butter, rice vinegar, honey and water until smooth. Set aside. Cook the noodles until al dente, according to package directions. Drain and set aside.

Heat a wok over medium-low heat for about 5 minutes. Once hot, add the sesame oil, garlic and chili flakes. Cook stirring occasionally until fragrant, about 5 minutes. Remove from heat and carefully transfer the chili oil into a heat-proof bowl and set aside, leaving about 2 tablespoons in the wok.

Increase heat to medium and add ground pork or chicken to the wok. Season with pepper and cook until browned and cooked through, breaking up with a wooden spoon, about 5 minutes. Add mushrooms and shallot and cook 2 minutes longer. Slowly add half of the soy sauce mixture and simmer until sauce thickens and the meat and vegetables are caramelized, about 5 minutes.

Add the noodles to the wok along with the broth, the remaining soy sauce mixture and the spinach. Toss together, cooking until the spinach is wilted, about 1 minute.

Sprinkle the noodles with toasted sesame seeds and half of the scallions. Serve with the rest of the scallions and chili oil on the side.