Miriam Unruh- 08:40 pm PDT - Jul 1, 2001 -# 8513
diaper despair, pajama trauma, bottle battle, and kiss crisis. - jana banana

Sounds like a good exchange to me, yummm.

Here's the recipe.

Spicy Sichuan Noodles
Dan Dan Mian
from Cook's Illustrated June, 2001 No. 50

8 ounces ground pork
3 tblsps soy sauce
2 tblsps dry sherry
Ground white pepper
2 tblsps oyster-flavored sauce
4 tblsps peanut butter or Asian sesame paste
1 tblsp rice vinegar
1-1 1/4 c's chicken stock
1 tblsp peanut oil
1 piece ginger minced (about 1 tblsp)
6 medium garlic cloves minced (about 2 tblsps)
3/4 tsp red pepper flakes
1 tblsp Asian sesame oil
12 ounces dried Asian noodles or 1 pound fresh Asian noodles or 12 ounces linguine
3 medium scallions
2 cups bean sprouts (optional)
1 tblsp Sichaun pepper corns, toasted in a small dry skillet until fragrant, and ground (optional)

1. Combine pork, 1 tblsp soy sauce, sherry, and pinch white pepper in small bowl; stir well with fork and set aside while preparing other ingredients. Whisk together oyster sauce, remaining soy sauce, peanut butter or sesame paste, vinegar, and pinch white pepper in medium bowl. Whisk in chicken stock and set aside.

2. Bring 4 quarts water to boil in large stock pot over high heat.

3. Meanwhile, heat 12-inch skillet over high heat until hot, about 2 minutes. Add peanut oil and swirl to coat pan bottom. Add pork and cook, scraping along pan bottom and breaking up pork into small pieces with wide metal or wooden spatula, until pork is in small well-browned bits, about 5 minutes. Stir in ginger, garlic, and red pepper flakes; cook until fragrant, about 1 minute. Add peanut butter/chicken stock mixture; bring to boil, whisking to combine, then reduce heat to medium-low and simmer to blend flavors, stirring occasionally, about 3 minutes, Stir in sesame oil.

4 While sauce simmers, add noddles to boiling water and cook until tender. Drain noodles; divide noodles among individual bowls, ladle a portion of sauce over noodles, sprinkle with scallions, bean sprouts, and ground Sichuan pepper-corns, if using; serve immediately.