Bring medium saucepan of salted water to a boil. In medium bowl, whisk together chile crisp starter, vinegar, tamari, 2 tbsp vegetable oil, and a pinch of salt and pepper.

Add noodles to boiling water and cook until al dente, 5 to 7 minutes. Drain noodles and rinse under cold water to stop cooking process. Add noodles to vinaigrette and toss to coat.

Heat 2 tbsp vegetable oil in large nonstick skillet over medium-high heat. Add scallion whites, garlic, and ginger and cook until fragrant, about 2 minutes. Add mushrooms and a pinch of salt and pepper and cook until browned and softened, 4 to 6 minutes. Add gai lan and cook until just tender, 4 to 6 minutes.

Divide dan dan noodles between bowls and top with mushrooms and gai lan. Drizzle with any remaining chile vinaigrette and sprinkle with peanuts and scallion greens. 好吃!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.