DAN DAN NOODLES

MAKES 4 SERVINGS

THESE SZECHUAN NOODLES ARE meant to be a quick snack—think instant noodle cups, but far better and without all of those impossible-to-pronounce preservatives. A common midday or happy hour nosh, I love serving these noodles in small bowls and keeping the ingredients and method really simple. To that end, I cook the baby bok choy in the same water I cook the noodles in (fewer dishes!). You can certainly use other greens, such as broccoli or kale, if you’d prefer: just give them a quick blanch and throw them in with the noodles at the end. The red chili oil is easy to find at most Asian markets, and tahini—that supercreamy sesame paste—is a common ingredient at most well-stocked grocery stores, but feel free to use peanut butter (or your favorite nut butter) instead. Leftovers are great as an appetizer with a cold beer or, admittedly, as a most satisfying late night snack.

3 tablespoons safflower oil

¼ cup peanuts

3 tablespoons tahini

2 tablespoons chili oil with chili flakes at the bottom

1 teaspoon sesame oil

¼ cup mirin

3 tablespoons tamari

2 teaspoons sugar

2 teaspoons vegan Worcestershire sauce

¼ cup hot water

3 green onions, white portion sliced and green tops sliced very thinly on the bias so they curl

2 tablespoons ground ginger

3 cloves garlic, minced

½ pound Lemongrass and Ginger Roast (here) or Field Roast Lentil Sage Quarter Loaf, ground

5 ounces dried lo mein noodles

4 baby bok choy, sliced in half and cleaned

1. Line a plate with a paper towel and set aside. In a skillet or wok over medium-low heat, heat 1 tablespoon of the oil and add the peanuts. Stir occasionally until the peanuts start to become a warm brown color and look nice and toasty, about 5 minutes. Transfer these to the lined plate and set aside to cool.

2. Bring a pot of 12 cups of water to just below a boil.

3. In a small bowl, whisk together the tahini, chili oil, mirin, sesame oil, tamari, sugar, Worcestershire, and ¼ cup of hot water.

4. In a skillet or wok over medium heat, heat the remaining 2 tablespoons of oil, the white portion of the green onions, and the ginger and garlic. Sauté until the garlic becomes fragrant, then add the roast or loaf and cook, stirring occasionally, until it begins to brown, 4 to 5 minutes. Add the tahini sauce, lower the heat to medium-low, and allow to simmer.

5. While the mixture is simmering, bring the water up to a boil and add the noodles. Stir two or three times throughout the cooking process, until the noodles are fully cooked, 5 to 6 minutes. Skim or strain the noodles out, leaving the water behind in the pot at a boil. Transfer the noodles directly to the skillet of sauce, toss to combine, and lower the heat to low.

6. Add the bok choy to the boiling water and boil for 1 minute. Transfer the bok choy to a plate and set aside.

7. Roughly chop the peanuts and set aside.

8. Divide the noodles among individual bowls, serve with the bok choy, and garnish with chopped peanuts.