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1 tablespoon unseasoned rice wine vinegar, plus more for serving.1 garlic clove, sliced.
1 pound fresh or dried thin egg noodles—cooked, drained and cooled.1 small bunch of scallions, thinly sliced.Chile paste or hot sauce, for serving.
In a small saucepan, combine the water, brown sugar, soy sauce, crushed ginger, cinnamon stick, star anise, fennel seeds and 1 teaspoon of the Sichuan peppercorns and bring to a boil.Reduce the heat to moderate and simmer for about 20 minutes.
Strain the sauce through a fine sieve; discard the solids..
In a blender, puree the sauce with the peanut butter, 1tablespoon of sesame oil, 1 tablespoon of vinegar, choppedginger, garlic and the remaining 1/4 teaspoon of Sichuanpeppercorns.Spicy, blackberry-rich red from Portugal's Dão region..
minced green bell pepper.finely grated sweet onion.
finely grated lemon zest plus 1 tablespoon fresh lemon juice.jumbo lump crabmeat.