Dan dan noodles with crispy chili-oil mushrooms

• 300 g dried wheat noodlesChinese alkaline noodles or dried spaghetti in a pinch
• 350 g king oyster mushroomsfinely diced into 5mm pieces
• 2 tbs vegetable oil
• 3 tbs soy sauce
• 3 tbs chili oilChinese-style with sediment, like Lao Gan Ma
• 2 tbs tahiniwell-stirred; Chinese sesame paste works even better
• 1 tbs rice vinegar
• 1 tsp maple syrup
• 3 garlic clovesfinely grated
• 1 tbs fresh gingerfinely grated
• 1 tsp Sichuan peppercornsground in a mortar or spice grinder
• ½ tsp salt
• 4 scallionsthinly sliced, greens and whites separated
• 30 g roasted peanutsroughly chopped

1. 1

   Bring the large pot of well-salted water to a rolling boil over high heat. While you wait, build the sauce and start the mushrooms — everything comes together at once.

   Tip: Start the water first; it's the longest passive step.

2. 2

   In the mixing bowl, whisk together the soy sauce, chili oil (including the crunchy sediment at the bottom of the jar), tahini, rice vinegar, maple syrup, grated garlic, grated ginger, and ground Sichuan peppercorns until smooth. Set aside.

   Tip: If the tahini makes it too thick, add a splash of hot water to loosen it into a pourable consistency.

3. 3

   Heat the vegetable oil in the skillet over medium-high heat until it shimmers. Add the diced mushrooms and spread them into an even layer. Let them cook undisturbed for 3 minutes until the bottoms turn deeply golden and crispy.

   Tip: Resist the urge to stir — the key to crispy mushrooms is leaving them alone so moisture escapes and browning happens.

4. 4

   Toss the mushrooms, sprinkle with the salt and the scallion whites, and cook for another 3-4 minutes, stirring occasionally, until the pieces are shrunken, deeply browned on multiple sides, and smell intensely savory. Remove the skillet from the heat.

   Tip: They should look almost burnt at the edges — that's where the meaty flavor lives.

5. 5

   Once the water is boiling, cook the noodles according to the package directions until just al dente — they should still have a slight chew. Before draining, scoop out 120ml of starchy noodle water and add it to the sauce bowl. Whisk until the sauce is silky and emulsified.

   Tip: That starchy water is liquid gold — it makes the sauce cling to every strand.

6. 6

   Drain the noodles in the colander, shake off excess water, and add them directly to the bowl of sauce. Toss vigorously with tongs or chopsticks until every noodle is coated in the glossy, spicy sauce.

7. 7

   Divide the sauced noodles among four bowls. Top generously with the crispy mushrooms, a scattering of chopped peanuts, and the scallion greens. Drizzle with a bit more chili oil if you want extra heat.

   Tip: Leftovers keep well in the fridge for up to 3 days — reheat in a skillet with a splash of water to loosen the sauce, and re-crisp mushrooms separately for best texture.

• skillet (30cm (12-inch))
• large pot (4-liter (4-quart))
• mixing bowl (medium)
• colander
• whisk

Per serving

Nutritional values are estimates only.