“No noodles for me, please” said literally not a single person ever. Some things are inarguably true and real and good in this world, and spicy noodles are one such golden truth. Fortunately, we are big time truth tellers and we will teach you an easy peasy lemon squeezy version of Dan Dan Noodles, those tingly spicy chewy Szechuan noodles of legend. Follow the link in our bio for the recipe, then go forth and noodle yourselves silly! Makes 2 servings

what you’ll need:

For the Spicy Chick’n
1 package Tofurky Lightly Seasoned Chick’n
1 tablespoon soy sauce
1 tablespoon hoisin sauce
2 teaspoons brown sugar
½ teaspoon ground five spice
½ teaspoon ground Sichuan peppercorn (optional)
For the Sauce
3 tablespoons peanut butter
2 tablespoons warm water
3 tablespoons chili crisp
2 tablespoons soy sauce
2 teaspoons brown sugar
1 tablespoon rice vinegar
3 garlic cloves, minced
For Cooking and Serving
2 teaspoons preferred vegetable oil
3 green onions, thinly sliced
1 tablespoon mirin
4oz dry chinese wheat noodles or spaghetti
¼ cup chopped toasted peanuts
Handful of green veggies, like baby bok choy or snow peas

how to make:

1. For the spicy chick’n, in a small bowl, mix to combine chick’n, soy sauce, hoisin, sugar,
   five spice, and Sichuan. Set aside to marinate.
2. For the sauce, in a small bowl, mix peanut butter with warm water until smooth. Add
   chili, soy sauce, sugar, vinegar, and garlic, then whisk to combine. Divide between two
   serving bowls.
3. In a nonstick skillet over medium heat, warm oil. Saute chick’n mixture until
   caramelized, about 5 minutes. Stir in green onion and mirin.
4. Cook noodles according to package instructions, adding veggies for the last minute of
   cooking. Strain, rinsing briefly under cold water to stop cooking.
5. Divide cooked noodles and veggies between the two bowls with sauce. Smother each
   with spicy chick’n, sprinkle with peanuts, and mix well to evenly coat in sauce.