DAN DAN NOODLES

1 pound thin spaghetti, uncooked
2 tablespoons sesame oil, divided use
3/4 cup creamy peanut butter
3/4 cup chicken broth
2 tablespoons light soy sauce
2 teaspoons chile oil (or to taste)
1/4 teaspoon cayenne (or to taste)
1 heaping teaspoon Sichuan peppercorns, toasted and ground
3 scallions, white and green parts, thinly sliced

TO COOK THE SPAGHETTI:
In large pot, bring 4 to 5 quarts of water to a boil. Add noodles. Cook, uncovered, stirring occasionally to keep noodles from sticking together, until a little more tender than al dente. Drain. Rinse with cold water until thoroughly cooled. Drain well. Transfer to large serving bowl. Gently toss with 1 tablespoon sesame oil. Set aside.

TO PREPARE THE SAUCE:
Meanwhile, in bowl, blend peanut butter and broth until smooth and creamy. Add soy sauce, chile oil, remaining 1 tablespoon sesame oil, cayenne and peppercorns. Mix thoroughly. (Note: If you have time, let sauce rest for 30 minutes or more to allow spices to develop.)

TO FINISH THE NOODLES:
Pour peanut sauce over cooked noodles. Add scallions. Toss to coat noodles thoroughly with sauce. Serve cool.

Makes 6 to 8 servings
Adapted from source: Helen Chen's Chinese Home Cooking by Helen Chen