This recipe is REALLY easy. You only need noodles and some Chinese seasonings. Cook the noodles while mixing the sauce. Then out the noodles in the sauce and mix. Eat. It is SO GOOD too. If you love noodles you will love this recipe. When you need to make something fast, make this recipe.
Adapted from Every Grain of Rice by Fuchsia Dunlop (the book has so many tasty noodle recipes!)
Ingredients: Makes 1 Serving (this way you can multiply for however much you need)
1 serving Chinese fresh or dry flour and water noodles (You can use the fresh “Shanghai noodles” in the refrigerated section, or dried noodles, like dry “Shanghai noodles”, “Shandong noodles” sometimes called “Shandong ramen” but it’s not ramen, or other noodles that only have flour (maybe lists salt too) as an ingredient, no egg, no alkaline agent. There are many different thicknesses and widths and you can choose your favorite. If you have more time, you can make fresh noodles, which Chinese people prefer much more than premade or dry noodles. Just follow my homemade Italian pasta recipe using no eggs. Instead use water, as little as possible to form a dough, don’t add too much. About 60ml water per 125 grams flour is enough. Knead for a longer time to form a lot of gluten. And use the fettucine cutter. Actually, you can use egg noodles if you like them more, but in Sichuan, they do not use egg noodles, only flour-water noodles. My dad said, in Shandong, sometimes they add egg. You can even use soba noodles. In Sichuan they have noodles made from buckwheat flour too.)
Sauce: 1 tsp Chinese white sesame paste or tahini, 1 tsp light soy sauce, 1/4 tsp dark soy sauce, 1/2 tsp Chinkiang or Langzhong vinegar, 1/4 tsp white sugar (optional), 2 tsp Sichuan chili oil (use my recipe), 1/8 tsp ground roasted Sichuan peppercorn powder (dry roast a heaping 1/8 tsp whole Sichuan peppercorns until fragrant, then grind in mortar) or Sichuan peppercorn oil (buy at store), half of a finely minced clove of garlic or 1/8 tsp granulated garlic (I use this because fresh garlic gives garlic breath and it takes time to cut), optionally about 1 tbsp water to thin it if too thick
1 green onion, finely chopped (optional)
1 serving of any green leafy vegetable like spinach, bok choy, or anything you like (optional if you don’t have but it is healthy and balanced to add)
a handful of mung bean sprouts (optional and adds crunchiness)
1. Bring a pot of water to a boil.
2. Add green vegetable and blanch 1 minute or until just cooked (only 10 seconds for spinach). Then remove and set aside. You can put in cold water or just leave it. Blanch bean sprouts for a minute too if you are using.
3. Add noodles and cook until cooked. Just taste it and it’s ready when it tastes cooked, but don’t cook too long so it doesn’t become mushy.
4. Meanwhile, mix sauce in a bowl.
5. When noodles are ready you can either drain and add directly to the bowl, or rinse until cool. For some noodles, if you add directly, it will be a starchy mess, so I recommend rinsing. Rinsing will make the noodles “cold noodles” which are popular during the summer. Some people put the noodles back in hot water after rinsing but I find this very unnecessary. Maybe you can try not rinsing but adding extra water to the sauce. Some noodles do not turn starchy though.
6. Put noodles in the bowl and mix. Top with green vegetables, bean sprouts, and green onions if using. You can also sprinkle roasted sesame seeds on top if you like. Enjoy!!