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Ingredients
¼ cup chile oil
1 tablespoons szechuan peppercorns, plus 1 teaspoon, divided
2 cloves garlic, minced
3 tbsp sesame paste (tahini)
2 teaspoons light soy sauce
2 teaspoons white sugar
2 teaspoons Chinkiang vinegar
1 teaspoon broad bean paste in chile oil
8 oz dried medium Chinese wheat noodles
¼ cup Fermented Vegetables, Sui Mi Ya Cai (optional)
½ cup roasted peanuts, roughly chopped (optional)
4-5 scallions, sliced (optional)
Instructions
- In small saucepan combine chile oil and szechuan peppercorns. Heat over medium-low for about 5 minutes, and then remove the peppercorns by straining oil through fine mesh sieve into separate bowl.
- Return oil to pot.
- Add minced garlic and saute for 15-30 seconds or until softened, but not crispy.
- Turn of heat and whisk in bean paste, sesame paste, soy sauce, sugar, and vinegar.
- Using the flat of a chef's knife or kitchen mallet, gently crush the remaining 1 teaspoon of szechuan peppercorns and add to the sauce.
- Meanwhile bring a large pot of lightly salted water to boil. Add noodles and cook for about 6 minutes, or until tender.
- Ladle about ¼ cup of cooking liquid into pan with sauce. Whisk together and gently warm over low heat until oil separates from the sauce.
- Distribute sauce evenly between 2 bowls. Top with noodles.
- Top the noodles with Sui Mi Ya Cai, scallions and peanuts. (Optional)
- Mix the noodles with sauce just prior to eating.
Source : thegourmetgourmand
source https://www.abellkitchen.com/2018/11/szechuan-dan-dan-noodles-recipe.html
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