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kitchenklutzA few months back, I had stumbled into a trove of Chinese recipes online while searching for a recipe for, if I remember right, Hunan beef. The homepage for the site itself seemed to be under password protection, but because I'd come in via Google directly to a recipe page (and managed to figure out the form of the directories on the site for various types of recipes) I grabbed as many of them as caught my interest. I've been meaning to try some of them out ever since, but lacked either time or ingredients.
Today, I'm home sick with a cough and congestion, so I decided to try my hand at making...
Peddler's Hot and Spicy Noodles (Dandan Noodles)
Ingredients:
Method:
1. Mix the sesame paste with the sesame oil and set aside. Mix together the soy sauce, vegetable oil, scallions, preserved cabbage or coriander, and chili oil, and stir thoroughly to allow flavors to mix.
2. Bring a pot of water to a boil and add noodles. Bring back to a boil and let cook for 30 seconds. Add enough cool water to stop the boiling, then back to a boil. Add more cool water, and bring to a boil for a third time. This time, boil until the noodles are just cooked. Drain well. (I had a 16-oz. glass of cold water waiting by the side of the pot, and added half of it (8 oz) to the boiling water each time. That seemed to do the trick pretty well.)
3. In a large bowl, combine the drained noodles with the sesame oil mixture and stir to spread the sesame around. Pour the seasonings over the top of the noodles and stir until well mixed.
Makes 3 - 5 reasonably large servings.
Overall, very simple and quick to make -- perfect for a late dinner or when you don't have much time to cook. With the listed amount of chili oil, though, it was very spicy-hot -- even for my heat-loving palate. Good, filling fare, but be cautious if your body doesn't agree with spicy food.
Today, I'm home sick with a cough and congestion, so I decided to try my hand at making...
Peddler's Hot and Spicy Noodles (Dandan Noodles)
Ingredients:
- 1 lb. (500 g) flour noodles (I used Wang's Oriental Noodles, which I picked up in a 3-lb. package to use for making pad thai, but any narrow or skinny noodles would probably do by my guess -- linguine, thick spaghetti, and so forth)
- 4 tablespoons sesame paste (lacking actual sesame paste, I ended up smooshing some sesame seeds in my mortar and pestle; it turned out reasonably well after a few minutes of mashing, even though it was more crushed seeds rather than paste)
- 5 teaspoons sesame oil
- 5 tablespoons soy sauce
- 3 tablespoons vegetable oil or lard (I definitely recommend the former rather than the latter)
- 5 teaspoons scallions (green onions), chopped
- 2 ounces Sichuan preserved cabbage, chopped, or fresh coriander (lacking either, I just roughly chopped up some regular everyday red cabbage)
- 2 - 2.5 tablespoons hot chili oil (important safety tip -- the original recipe called for FIVE tablespoons of hot chili oil. I chose to halve that and err on the side of safety, and ye gods I'm glad I did. Even with a mere two and a half tablespoons, spread through all the noodles and veggies, the heat was enough to have me gulping water with sweat running down my forehead. If you're not one for very spicy cuisine, cut the amount of hot chili oil down substantially.)
Method:
1. Mix the sesame paste with the sesame oil and set aside. Mix together the soy sauce, vegetable oil, scallions, preserved cabbage or coriander, and chili oil, and stir thoroughly to allow flavors to mix.
2. Bring a pot of water to a boil and add noodles. Bring back to a boil and let cook for 30 seconds. Add enough cool water to stop the boiling, then back to a boil. Add more cool water, and bring to a boil for a third time. This time, boil until the noodles are just cooked. Drain well. (I had a 16-oz. glass of cold water waiting by the side of the pot, and added half of it (8 oz) to the boiling water each time. That seemed to do the trick pretty well.)
3. In a large bowl, combine the drained noodles with the sesame oil mixture and stir to spread the sesame around. Pour the seasonings over the top of the noodles and stir until well mixed.
Makes 3 - 5 reasonably large servings.
Overall, very simple and quick to make -- perfect for a late dinner or when you don't have much time to cook. With the listed amount of chili oil, though, it was very spicy-hot -- even for my heat-loving palate. Good, filling fare, but be cautious if your body doesn't agree with spicy food.
