This dish is inspired by the Chinese Sichuan classic dish, Dan Dan noodles. Hopefully, it uses ingredients you may already have in your pantry. While this dish is a bit spicy, it gets toned down by the tahini. Chili Garlic Sauce is different than chili oil, and is a little trickier to find. Look near the sriracha and soy sauce at a general market (NOT Trader Joes). In a pinch, some chili crisp will work for heat. I reduced the amount in half from the original published recipe to account for the member feedback of how warm it was.

Mushroom haters: replace them with some bok choy or any other stir fry friendly vegetable. If you don’t have access to Chinese 5-spice it’s easy to make at home. Blend together 3-star anise, ½ tsp whole cloves, 1 inch cinnamon stick (or 1 tbsp ground cinnamon), 2 tsp fennel seeds, and ½ tsp Szechuan peppercorn or 1 tsp black peppercorn. Store leftovers in a small jar.

We tested this with Jovial brown rice noodles. A fettuccine would be great, or even ramen noodles would be lovely as well! I don’t believe this will work with a legume noodle. There will not be the same amount of starch.