To celebrate Chinese New Year I wanted to make something special! It’s the year of the pig after all, so how appropriate that I can share indulgent recipes with you. Here we have spicy vegan dan dan noodles made with an incredibly umami-ish sauce base using szechuan peppercorns that have that magical mouth numbing effect, as well as black vinegar, chili oil, and chinese cooking wine. It’s worth popping over to your local asian supermarket to get the right ingredients for this dish, but I have offered up substitutes. You can whip this one up real quick and be drowning in saucy noods in no time!