Adapted from Milk Street (If you subscribe to their newsletter, you’ll get this recipe and a 11 other enticing ones for free.)
I’ve made a few changes:
- I add vegetables: cabbage and carrots. If you wish to add vegetables, too, be sure to choose vegetables that will soften under the heat of boiling water poured over them. Finely chopping or shredding the vegetables will help. I think Romaine lettuce would work nicely here, too.
- I use 2 tablespoons of sugar, and I find it to be sweet enough, but use the full 3 if you wish.
- I have yet to top each serving with a fried egg, but if you wish to do so, fry it directly in the skillet you use to infuse the oil with the chilies, sesame seeds, and scallions.
Next time, I may try infusing the grapeseed oil with crushed Sichuan peppercorns. I love the numbing mala sensation. I’ll keep you posted.
- kosher salt
- 5 tablespoons soy sauce
- 3 tablespoons unseasoned rice vinegar
- 2 to 3 tablespoons packed dark brown sugar (I use 2; original recipe calls for 3)
- 1 tablespoon toasted sesame oil
- ¼ cup grapeseed or other neutral oil
- 5 teaspoons sesame seeds
- 1 to 1¼ teaspoons red pepper flakes
- 12 scallions, white and green parts thinly sliced on the bias, reserved separately
- 1 small cabbage, finely sliced, optional
- 1 to 2 large carrots, grated using the shredder attachment of a food processor, optional
- 12 ounces dried udon noodles, lo mein or spaghetti or fresh udon noodles (fresh udon, such as the Nasoya brand, are my favorite)
- Bring a large pot of salted water (I use 1 tablespoon kosher salt) to a boil. In a small bowl, whisk together the soy sauce, vinegar, sugar and sesame oil.
- In a 12-inch skillet over medium, heat the grapeseed oil, sesame seeds and pepper flakes (use 1 teaspoon or less if you are sensitive to heat) until the pepper flakes are fragrant and the seeds begin to brown, 3 to 5 minutes. Off heat, stir in the scallion whites, then add the soy sauce mixture. Set aside.
- If you haven’t prepped the vegetables, do so now: Finely slice the cabbage. Shred the carrots in a food processor using the shedder attachment. Place them in a large colander in the sink.
- Cook the noodles until al dente—my dried Udon noodles take 7 minutes, but be sure to check the package of the noodles you are using—then drain the noodles directly over the vegetables in the colander.
- Transfer the noodles and vegetables to a large serving bowl. Add the scallion greens. Bring the sauce in the skillet on the stovetop just up to a simmer (if it has cooled down), then pour over the noodles and vegetables. Toss to combine. Serve.
Keywords: sichuan, noodles, chinese, cabbage