Sue's Request

Amber here. My friend Sue, who is our first (but hopefully not last follower), asked for this recipe. I made it for her a couple of days ago since she's a vegetarian and honestly, it's one of maybe three vegetarian things I know how to make, or will eat. My Mom got the recipe for these while she was in China about 20 years ago and we all love it. My Dad used to claim she was trying to kill him because she liked it so spicy, but you can control how spicy it is by how much of the garlic chili paste you use. Oh, and beware, although it's often better the second or third day it also gets spicier.

Dan Dan Noodles
1 pound spaghetti (I like the thick spaghetti, my Mom makes it with Angel Hair)
fresh cilantro
fresh green onions/scallions sliced
1 cup soy sauce
2 - 3 Tbsp sugar
1/4 cup rice wine vinegar
2-5 Tbsp sesame oil
2 - 6 Tbsp garlic chili paste
fresh garlic minced fine
fresh ginger peeled and finely minced

Cook the pasta. While the water is boiling mix together the soy, sugar, vinegar, sesame oil, garlic chili paste, garlic and ginger together to taste. It should be spicy but you can control that by how much garlic chili paste you use. Slice the scallions, use the whites in the sauce, reserve the greens and sprinkle them on after everything is mixed together. Drain the pasta, and dump the sauce over and mix together completely. It's ok if some of the sauce pools in the bottom of the bowl, eventually as the pasta cools it will soak it all up. Once the pasta is room temperature mix in the cilantro (tear it into small pieces), and sprinkle on the sliced scallion greens.

You can mix in some toasted sesame seeds too if you want. Serve at room temperature.

It's pretty healthy, AND it doesn't require mayonaise, butter or bacon fat!