"This recipe is inspired by Mandy Lee of Lady and Pups. You will end up with more chili oil and seasoned soy sauce then is needed for the noodles, but now you’ll have a great solution for cooking quick and delicious lunches and dinners. Add fresh ingredients such as chicken, beef, or vegetables to balance out the spiciness of the dish. If you don’t have time to make noodles from scratch, you can of course opt for store-bought ones."
Difficulty
Easy 👌
Preparation
90 min
Baking
0 min
Ingredients
2Servings
215 ml
soy sauce
4 cloves
garlic (grated)
150 ml
peanut oil
30 g
chili flakes
35 g
sesame seeds
3
star anise
2
bay leaves
1 tsp
ground coriander
1 tsp
ground cumin
2 tbsp
Sichuan pepper powder
190 ml
water
2 tsp
Sichuan peppercorns
½
cinnamon stick
2 cloves
garlic
80 ml
rice vinegar
300 g
flour
¼ tsp
salt
2 tbsp
vegetable oil
2
bok choy
MetricImperial
Utensils
2 bowls, wok, cooking spoon, saucepan, sieve, chopsticks, kitchen towel, pastry brush, pot
Nutrition per serving
Cal964
Fat34 g
Protein25 g
Carb144 g
Step 1/ 8
- 2 tbsp soy sauce
- 4 cloves garlic (grated)
- 150 ml peanut oil
- 30 g chili flakes
- 35 g sesame seeds
- 2 star anise
- 2 bay leaves
- 1 tsp ground coriander
- 1 tsp ground cumin
- bowl
- wok
To prepare the chili oil, add soy sauce and grated garlic to a small bowl, mix, and set aside. Add oil, chili flakes, sesame seeds, star anise, bay leaves, coriander powder, and cumin powder to a wok. Heat over medium heat until it sizzles, then turn to low heat and stir constantly for 3 - 4 min., or until chili flakes turn dark brown without burning.
Step 2/ 8
- 2 tbsp Sichuan pepper powder
- cooking spoon
Remove the wok from heat and add Sichuan pepper powder, stirring to combine. Then carefully add garlic and soy sauce to the wok. Transfer to a heatproof bowl and let cool. Remove bay leaves and star anise and let rest for at least 2 hrs. Store leftovers in an airtight jar and store in the fridge for up to one month.
Step 3/ 8
- 187 ml soy sauce
- 60 ml water
- 1 tbsp light brown sugar
- 2 tsp Sichuan peppercorns
- 1 star anise
- ½ cinnamon stick
- 2 cloves garlic
- 80 ml rice vinegar
- saucepan
- sieve
To prepare the seasoned soy sauce, add remaining soy sauce, water, sugar, Sichuan peppercorns, remaining star anise, cinnamon stick, and garlic cloves to a small saucepan. Heat over medium heat until simmering, then turn to low heat and let simmer for 15 min. Add rice vinegar and mix well. Strain and discard spices. Let cool before using. Store leftovers in an airtight jar and store in the fridge for up to one month.
Step 4/ 8
- 300 g flour
- ¼ tsp salt
- 130 ml water
- bowl
- chopsticks
- kitchen towel
Mix flour and salt in a large bowl. Slowly stir in remaining water, using chopsticks or a wooden spoon to mix, then continue kneading with your hands until the dough is smooth. Cover and let rest for 20 min.
Step 5/ 8
- 2 tbsp vegetable oil
- pastry brush
Divide dough into 12 equal pieces and roll into mini logs. Brush with vegetable oil, then cover and let rise for 1 hr.
Step 6/ 8
On an oiled working surface, roll each log into a flat rectangle a little shorter than the length of a chopstick. Then press a chopstick into each rectangle.
Step 7/ 8
Gently tug on each end of the rectangles to slightly stretch it, then lightly hit it against the working surface. Separate the noodles where the chopstick was pressed into.
Step 8/ 8
- 2 bok choy
- pot
Cook noodles in salted boiling water for 2 - 3 min., then add bok choy and let blanch. Divide noodles among serving bowls and top with seasoned soy sauce and lots of chili oil and enjoy!
Enjoy your meal!
How-To Videos
See all
Homemade Sichuan pepper powder
Homemade chili oil
How to knead dough
Tags
- #chinese
- #vegetarian
- #vegan
- #spicy
- #noodles
- #main
- #street food
- #comfort food
- #lactose free
- #spices
- #Meatless
- #Asian
- #savory
- #sauces and dips
- #for two
- #soy eproducts
- #vegetables
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