Dan dan noodle

This came from the V-Street cookbook.  I had to substitute a lot and it came out great.  I believe the original would also be great!

A few notes:
* Usually dan dan noodle is a peanut sauce; this one is tahini-based, probably both to reduce salt and because of the subtler flavor.

* The technique with the oven roasted mushrooms is great and could be used other places!

First is the recipe for the Dan Dan sauce.  Next is the recipe for the mushrooms.  Basically you cook noodles and toss them in the dan dan sauce.  Then top with roasted mushrooms.

Dan Dan Sauce Ingredients:
1/4 C sriracha [ we used gochujang beacuse we had no sriracha ]
1/4 C tahini
1/4 C tamari [ we used soy sauce ]
1 Tbsp sesame oil
1/4 tsp chile oil
1/4 tsp Szechuan peppercorns [ we used david's szechuan oil ]
1/4 tsp sugar
3/4 c vegetable stock [ we used some extra chicken stock we had ]

Combine all ingredients in a blender until saucy.

Noodles:
Cook noodles according to package instructions.  Drain and toss with dan dan sauce, stiring to coat.

Serve with mushrooms on top.  [I mixed them in and ate these for leftovers and that worked just fine].

Mushroom Ingredients:
1 Tbsp black vinegar
1/4 C sesame oil [ I used 1/8 C because I chickened out ]
1/2 tsp white pepper
1 tsp minced garlic
1 tsp minced ginger
1 tsp 5-spice powder
1 tsp sea salt
1/2 lb shiitake mushroom caps sliced 1/4 thin strips.  [ we used trumpet mushroom, also good ]

Mushrooms:
Preheat oven to 450F.  Combine black vinegar, sesame oil, white pepper, garlic, ginger, five-spice powder, and salt in a medium bowl and whisk.  Toss mushrooms in it and place in single layer for roasting.  Roast 10 min or until edges crispy.