The second great thing about making dan dan noodles—it's an exceedingly simple dish to make. Once you've put together your roasted chile vinaigrette (which holds for months in the fridge, by the way), it's just a matter of cooking your noodles, frying your chopped pork, and throwing everything together.

Good, homemade stock is the backbone to many a soup, and this one is no exception. With a ton of veggies and potatoes and a touch of cornstarch to give it body, this is a soup to get you through the rest of winter.

Fried-things-in-sandwiches has been a recurring theme throughout Vegan Month, and for good reason; they're delicious! Here is sandwich #3: tempura-battered oyster mushrooms with simmered daikon root. The two play off each other to make a crunchy, savory, chewy filling, and are perfectly complemented by a miso-agave mayonnaise .

When the mercury rises, do you need to forgo spicy foods? Fortunately, the answer is "no.' Spicy foods can make you sweat , and your body cools as sweat evaporates from your skin. So if you're craving food with some heat when the thermometer reads 100°, go ahead and set your mouth on fire with one of these 15 dishes. They may bring the heat to your mouth, but they won't bring the heat to your kitchen—none of them require turning on the oven.

"With Chinese food, my basic advice is to pick a wine that has great acidity that will get your mouth watering for all of the different textures within the cuisine. The foods can often be fatty or fried so wine with great acidity will cut through the fat and make for a great pairing. With spicy dishes in particular, I like a wine with great aromatics and a bit of residual sugar. A Riesling or Gewürztraminer is a great choice as the sugar helps with heat. With a sweeter Chinese dish that involves pork or duck, a red burgundy is an amazing option. I would not go with a Pinot Noir that is overly ripe and sweet as you can normally get that addition with a hoisin sauce; instead, I would choose a balanced red burgundy that has some mushroom flavors and girth to it. Make sure the red you pick has some tannin as it will help cut through a fatty meat. For an overall pick that will go with any of the dishes on the table, the best white is a Vouvray as it has nice aromatics. I really like the amazing value Vouvray from Bourillon Dorleans-- the pear and fig notes complement a variety of dishes. For a red that will go with anything, I like a nice fruity Gamay. My pick would be the Morgon from Foillard."— Natalie Tapken, Burger & Barrel, Lure (NYC)

"There are usually many components to juggle; is the dish light or heavy, is the spice character low or aggressive, is the heat character mild or strong? With that said, here are some guidelines with a general range of dishes. Dim Sum can throw a dizzying amount of complex pairings your way. Stick with a high acid wine that also has significant weight. Riesling from Alsace (seek out the wines of Andre Ostertag) or Austria (Johannes Hirsch from the Kamptal is a rockstar!) would work great here and will keep your palate pristine in-between bouts with the steam cart. For spicy noodle, rice, or tofu dishes, texture and heat are the main concern. I like wines with softer acidity and a rounder texture as it will help balance the heat component. Gewurztraminer from Alsace (Zind-Humbrecht for a richer style) and Viognier from the Northern Rhône (any cuvée from Yves Cuilleron) or Central Coast of California (Morgan Clendenen’s Cold Heaven) are round and lush and can lend their own exotic profile to the dish. For smoked or roasted proteins with sweet sauces, such as Peking duck , red wine can be the go-to for you to build on the umami factor. A Barbera from Alba (Vietti’s bottling from the Scarrone vineyard is a prime example) or a Sonoma Coast Pinot Noir (look for Failla from Ehren Jordan) will be dexterous with their acidity and high- toned red fruit."— Ehren Ashkenazi, The Modern (NYC)

If you've eaten a typical dish of takeout orange chicken any time recently, you might recall an orange-tinted sauce with very little resembling fruit flavor. Here, we create better, more complex flavor in our orange sauce by incorporating citrus three ways: fresh orange juice, grated zest, and dried peel. That last ingredient adds a depth that you can't get from fresh juice and zest alone.

Transfer noodles to serving bowl and top with pork mixture. Stir vinaigrette and spoon over and around the noodles (you may not want to use all of it). Sprinkle with roasted peanuts, Sichuan peppercorn, grated garlic, and scallion greens. Serve immediately.

Especially if you're not blessed with a really good Chinese-American restaurant close by, having the recipes to make your own sesame chicken or crab rangoons can open up a whole world noodle dishes|https://noodleinsight.com/ of fun dinner options to scratch that very specific itch. Here are our DIY takes on 10 staples of Chinese takeout, including General Tso's and kung pao chicken, scallion pancakes, vegetable chow mein, and more.