Vegan Taiwanese Peanut Noodles (Dan Dan Mian)

Ingredients

• 1 pound Noodles
• 1/4 cup Peanut Butter
• 3 tablespoons Soy Sauce
• 2 tablespoons Rice Vinegar
• 1 tablespoon Sesame Oil
• 1-2 teaspoons Chili Oil
• 1 teaspoon Sugar
• 2 cloves Garlic
• 2 stalks Green Onions
• 2 tablespoons Vegetable Broth
• 1/2 teaspoon Sichuan Peppercorns

Instructions

1. 1Mince the 2 cloves of Garlic. Thinly slice the 2 stalks of Green Onions and set them aside for garnish.
2. 2Fill a large pot with water and bring it to a rolling boil over high heat (212°F / 100°C). Add the 1 pound of Noodles to the boiling water and cook for 8-10 minutes, stirring occasionally, until the noodles are tender but still firm to the bite (al dente). Carefully drain the noodles using a colander and set them aside.
3. 3While the noodles are cooking, in a medium bowl, combine the 1/4 cup Peanut Butter, 3 tablespoons Soy Sauce, 2 tablespoons Rice Vinegar, 1 tablespoon Sesame Oil, 1-2 teaspoons Chili Oil, 1 teaspoon Sugar, the minced 2 cloves of Garlic, and 2 tablespoons Vegetable Broth. Add the 1/2 teaspoon of Sichuan Peppercorns to the bowl. Whisk all the ingredients together vigorously until the sauce is completely smooth and uniform in texture, without any lumps; the sauce should be thick.
4. 4Add the drained 1 pound of Noodles directly into the medium bowl with the prepared sauce. Using tongs or two forks, toss the noodles thoroughly with the sauce until every strand is evenly coated and glistening.
5. 5Divide the noodles among serving bowls. Sprinkle the thinly sliced 2 stalks of Green Onions over each serving just before eating.

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