Asian: Sesame Noodles 14 by Recipe Cottage

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	Sesame Noodles 14

		Dan Dan Mein 12 cloves garlic 3 inch piece fresh ginger 3/4 teaspoon salt 5 tablespoons water 6 scallions 1 pound noodles, fresh Chinese or fettucine 2 tablespoons hot pepper flakes in oil, per serving 1/8 teaspoon ground roasted Szechwan peppercorns, per serving 4 teaspoons sesame paste, per serving 2 tablespoons soy sauce per serving 12 teaspoon granulated sugar, per serving Smash the garlic cloves with the flat side of your cleaver, then peel. chop the garlic coarsely into pieces about the size of a pea. Peel the ginger, then chop it into small pieces, about the size of a match head. Put the garlic and ginger into a small steep-sided bowl or mortar. Add the salt and then, using the handle of your cleaver, a wooden spoon, or a pestle, mash everything together until it turns into a coarse paste. The salt helps the pulverization along as well as bringing out the flavor of the garlic and ginger. Add the water to the mashed garlic and ginger and stir well, so the water and the juice of the mashed ingredients are thoroughly combined. Clean the scallions, then chop them, both green and white, very fine, until they reach the consistency of farina You should have about 1 tablespoon of chopped scallions for every individual serving of noodles. Bring a large pot of water to a rapid rolling boil and cook the noodles (1 pound) according to the directions on the package; fresh Chinese noodles take from 5 to 10 minutes. (test them as they cook to make sure they don't overcook and become mushy.) Drain the noodles, rinse them in cold water, and then drain them again. Put each individual serving of noodles on a separate plate or bowl. Then add the following ingredients to each: the garlic-ginger-water mixture (1 tablespoon), chopped scallions (1 tablespoon), hot pepper flakes in oil, ground roasted szechwan peppercorns, sesame paste, soy sauce, and sugar. Before eating, each diner should mix his sauce ingredients and noodles together very well.