Szechuan Dan Dan Noodles

Another recipe from the RSVP section of an April 1981 Bon Appetit. It's from the Yenching Palace Restaurant in Washington, D.C.

• Ready In: 33 mins
• Serves: 8-10

Ingredients

• 1⁄2 cup chunky peanut butter, plus
• 2  teaspoons chunky peanut butter
• 5  tablespoons  oil, heated with
• 1⁄4 teaspoon  red pepper
• 3 -4  tablespoons  minced green onions
• 3  tablespoons soy sauce
• 2  tablespoons vinegar
• 1 -2  teaspoon  crushed garlic
• 1  teaspoon sugar
• 1⁄4 teaspoon  crushed szechuan peppercorns
• 1  lb  chinese noodles (can substitute fresh spaghetti or linguine)
• 1  bunch spinach or 1  bunch watercress, parboiled and drained

Directions

1. Combine first 8 ingredients in small bowl, add water if thinner consistency is desired.
2. Cook noodles in boiling water until tender but still firm, checking frequently to avoid overcooking.
3. Drain and transfer to serving bowl.
4. Add spinach/watercress and sauce; toss lightly and serve.