The sky is truly the limit for your chile powder. I have a number of chile powders in my pantry at any point in time. I always have a store-bought cayenne powder, but I also make my own from other types of hot peppers, especially habanero. The possibilities are endless: meat, sauces, marinades, soups, salsas, deviled eggs, tortilla dough, taco meat, quesadillas, chile oil, fried chicken wings, etc. etc. etc.

I don’t have a prepared recipe for that specific dish but I can tell you how I would generally approach it. I would start by stir-frying a generous amount of garlic in vegetable or light sesame oil. Be careful not to burn the garlic. Then I would go one of two ways. You could add black bean sauce and then cooked asian egg noodles, (I prefer the egg), or instead of the black bean sauce add soy sauce and sambal to the garlic, and then add the cooked noodles. A squirt or two of rice vinegar wouldn’t hurt either.