Feast of the Dragon
6 chinese food recipescanada
(Jan.26.12)
3 of 9
Chengdu Noodles
This dish is named after the capital city of the southwestern Chinese province of Sichuan. One of China’s largest cities, Chengdu is known for its spicy food, which is built around chili oil, peppercorns, and chili powder. In this traditional cold noodle dish, the crisp and cool ingredients are contrasted by the chili oil and chili powder.
You’ll Need:
1 pound (450 g) soba noodles
2¼ teaspoons canola or vegetable oil
3 cups mung bean sprouts
½ cup chiffonade iceberg lettuce head
2½ tablespoons chopped green onions
2 teaspoons salt
2 tablespoons thinly sliced garlic
2 tablespoons thinly sliced ginger
2 tablespoons peanut butter
2 tablespoons toasted sesame seeds
¼ cup chili oil
2¼ teaspoons crushed Sichuan peppercorns
¼ cup light soy sauce
6 tablespoons dark Chinkiang rice vinegar
¼ cup brown sugar
3 tablespoons Korean chili powder
2¼ teaspoons sesame oil
Directions:
1. Bring 2 quarts of water to a boil in a 3-quart (3-liter) stockpot over high heat.
Cook the noodles in the boiling water for 5 to 6 minutes, or until they are cooked
through, then shock in cold water, and drain. Sprinkle the oil over the noodles and
mix well.
2. Bring 6 cups of water to a boil over high heat. Blanch the bean sprouts until just
cooked, 1 to 2 minutes, and drain. Shock the bean sprouts in ice water to stop the
cooking. Drain the bean sprouts and toss with the iceberg lettuce and green onions.
3. Combine the remaining ingredients thoroughly to make the sauce.
4. Toss the noodles in the sauce and divide among 8 bowls (about ¾ cup per bowl).
Place ¼ cup of the bean sprout mixture on top of the noodles and serve.
Serves 8
Recipe and image excerpted from The Flavors of Asia by Mai Pham. Published by DK Publishing, Inc.. Copyright 2009. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Buy the book now!