Chicken Dan-Dan Noodles

Welcome to our simple version of this classic Sichuan street food, with ground chicken instead of pork and fresh vegetables instead of canned Chinese. A dan-dan is a shoulder-mounted pole that vendors use to carry containers of noodles and sauce.
Bring a large pot of water to a boil. Add the noodles, stir to separate, and cook until tender, 5 to 8 minutes, or according to the package instructions. Drain and rinse with cold water.Meanwhile, combine the ginger, garlic, cornstarch, soy sauce, and chicken thoroughly in a bowl. In another bowl, whisk together the stock, peanut butter, vinegar, garlic chili sauce, chili oil, and sesame oil.Preheat a large (non-stick) skillet over high heat and drizzle with canola oil. Add the spring onions and chicken mixture, stirring to mince the meat, until the chicken is lightly browned and no longer pink, 4-5 minutes. Add the bell pepper and stir for 1 minute. Add the chicken stock mixture; stir until slightly thickened, 2 minutes.Add the peas and noodles to the pan. Use tongs to stir until the peas are bright green and the noodles are well mixed and warm up for 1-2 minutes. Add 1/4 cup peanuts and toss to combine. Top with the spring onions and remaining peanuts and serve with plenty of garlic chili sauce and chili oil.* Look for fresh or dried Chinese-style egg noodles in well-stocked supermarkets or Asian markets.For the wine: slightly dry white riesling Zocker 2013 Paragon Vineyard Riesling (Edna Valley; $ 20) with bright floral shades that soften the heat. --Sara Schneider