← Nouns Cooking · Chinese

Ingredients

• 120 g dried sweet potato starch noodles
• 2 cloves Garlic, grated
• 2 tsp Sichuan chilli flakes
• ¼ tsp ground Sichuan pepper
• 1 Spring onion, white part sliced
• 1 tsp Sugar
• ½ tsp Salt
• 2 tbsp neutral oil, very hot
• 3 tbsp Chinkiang black vinegar
• 2 tbsp light soy sauce
• 2 tbsp Chilli oil
• 1 tsp Toasted sesame oil
• 500 ml vegetable stock
• 40 g roasted peanuts
• 20 g Zha cai (pickled mustard tuber), finely diced (optional)
• 1 handful Coriander (cilantro), chopped

Method

1. Soak the noodles in warm water for 30 min, until bendy, then drain.
2. Divide the garlic, chilli flakes, Sichuan pepper, spring onion white, sugar and salt between two large bowls.
3. Heat the oil until shimmering and very hot, then pour it over the spices in each bowl so they sizzle. Stir in the vinegar, soy sauce, chilli oil and sesame oil.
4. Bring the stock to the boil. In another pan of boiling water, cook the noodles for 3–5 min, until clear and chewy.
5. Lift the noodles into the bowls, ladle the hot stock over and stir. Top with peanuts, zha cai and coriander and slurp straight away.

Tips

• Contains peanuts and wheat (soy sauce). Add browned pork mince on top for the classic Chongqing street version.
• Sweet potato noodles are sold dried in Chinese and Korean shops; Korean dangmyeon is the same thing.

Sources

Written in our own words after cross-checking these recipes:

Omnivore's Cookbook Taste of Asian Food What To Cook Today