Mala xiao mian
Chinese Cooking Demystified · ♥ 7.4K likes · 357.3K views · 5 min video
Read about wheat noodles in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
Mix the sauce at five parts stock to one part light soy sauce to two parts youlazi chili oil.
The stock and sauce ratio
- 60 g oil
- 2 sections leek
- 1 inch ginger
Heat 60 g oil. Add two three-inch sections of leek and one inch of smashed ginger, fry over medium heat until golden brown, about three minutes, then remove.
- 30 g chili flakes
- ½ tbsp sesame seeds
Bring the oil to a smoking 220 centigrade, shut off the heat, let it fall to about 170, then add the chili flakes and sesame seeds and fry about one minute with the heat off. Remove.
- 10 g peanuts
Toast the peanuts over medium low heat about three minutes until lightly blackened, then pound in a mortar.
- 10 g scallions
- 10 g Sichuanese ya cai
- 10 g sesame paste
- 10 g untoasted sesame oil
- 2 cloves garlic
- 4 g Sichuan peppercorns
Toast the ya cai over very low residual heat for one minute.
Toast the Sichuan peppercorns over medium-low heat one to two minutes until the surface blisters and tiny oil splotches show on the pan, then grind to a powder.
- 50 g stock
- 10 g light soy sauce
- 20 g youlazi chili oil
- ½ tsp sugar
- 0.125 tsp salt
- 0.125 tsp MSG
- ¼ tsp dark Chinese vinegar
Per bowl combine 50 g stock, 10 g light soy sauce, 20 g chili oil, 5 g sesame paste, 5 g sesame oil, half teaspoon sugar, eighth teaspoon salt, eighth teaspoon MSG and optional quarter teaspoon dark vinegar.
- spinach
- 200 g fresh alkaline noodles
Blanch the spinach about 20 seconds and add it to the bowl.
Cook the noodles in simmering water to just past al dente, about four and a half minutes, then move them to the bowl.
- ½ tbsp Sichuan peppercorn powder
Top with scallions, ya cai, pounded peanuts, pounded garlic and half a tablespoon of Sichuan peppercorn powder, then mix thoroughly.
For homemade chili flakes, toast whole chilies and pulse them in a blender.