Dan-Dan Mein (Szechuan Sesame Sauce Noodles) - cooking recipe

Ingredients

Ginger-Garlic Water (use 1-2 Tbsp)
1/4 cup minced garlic
2 tablespoons minced ginger
1 teaspoon salt
1/3 cup water
Red Pepper Flakes in Oil (use 2 tsp)
1/4 cup cooking oil
1 tablespoon red pepper flakes
Other toppings
chinese sesame seed paste or tahini, 1-2 tbsp per serving
chopped scallion (1 tbsp per serving)
black vinegar (1/2 tsp per serving)
soy sauce (to taste)
sugar (to taste)
chopped peanuts (optional)
shredded cucumber (recommended)
szechuan peppercorns, dry-roasted in a skillet, then ground with a mortar and pestle. 1 generous tbsp. per serving
fresh white wheat noodles, cooked 2 -4 minutes in rapidly boiling water until al dente

Preparation

Make the ginger-garlic water.
Fry the Red-Pepper flakes in oil. This creates smoke if done in a frying pan, so cover it up or else do it with less oil in the microwave. Just buy the pre-made pepper flakes in oil at the Chinese supermarket to save a step.
Chinese sesame paste (ji ma jiang) or Middle-Eastern tahini sauce is normally used. Peanut butter may be substituted if you can't find sesame paste. It's not the same, but it'll do.
Pre-ground Szechuan peppercorns *might* be available at the Chinese supermarket. I haven't looked for it because I make it myself. It's called \"Hua jiao fen\". The peppercorns are called \"Hua jiao\".
Each person can assemble their own noodles using the below toppings. A mound of shredded cucumbers makes it even more delicious.
1 serving noodles.
1-2 tbsp Ginger-Garlic Water.
2 tsp chili flake oil.
2 tbsp sesame paste.
1 tbsp scallions.
1 big pinch roasted Szechuan peppercorn powder.
Add soy sauce, 1/2 tsp black rice vinegar, and sugar to taste. Add one tbsp shredded Szechuan preserved vegetables or a mound of cucumbers. The Szechuan vegetables is the authentic way --.
Bon appetit or \"Duo chi\".