![]() ![]() Still to arrive (they’re out at the moment). ![]() However, I now have your recipe for chili oil, and I’ve ordered the chili flakes from Mala. Maybe honey instead of sugar? (but Hwa Yuan was a hole in the wall, they would have used the cheapest ingredients as standard restaurant fare). ![]() I now think the difference is in the ingredients, like using Black Vinegar instead of any old Chinese vinegar. I keep trying recipe after recipe to replicate it. The NYTimes recipe is really close, but no cigar. I have remembered that taste my entire life so far. The New York Times has tried to replicate the recipe. Here is the New York Times story about them. I can’t tell you how many 1 AM taxi calls with eight of us students piled in there would descend upon this place and order the cold noodles and buy extra quarts to eat over the next few days. When I lived in NYC, we lived to buy Cold Sesame noodles at a small Chinese joint in downtown Manhattan (Hwa Yuan on East Broadway). But you won’t regret making a double batch in any case. The sauce in this recipe is plenty for two big servings or four small servings. Plus, you might want a bit of extra sauce on the side. Every type and brand of noodles absorbs water and sauce in a different rate. ![]() The problem with noodle salad is that you never get the exact amount of sauce correct. The last thing I want to emphasize is to always make more sauce than you expect you’ll need. In this case, make more sauce accordingly. For example, leftover shredded meat, sliced avocado, eggs (boiled, poached, or fried), and more vegetables. On the other hand, you can add other things to make it a full meal. I might skip (or use very minimal) toppings on the noodles to keep them simple as an appetizer. They are easy to prepare ahead of time and the sauce only gets better after it has been in the fridge a few hours. You can serve sesame noodles either as an appetizer or a main dish. With these ingredients, you can turn “just your average sesame noodles” into “OMG this is so good”. When I serve this dish at cooking classes and events, I always sneak these two in there so that the noodles will wow everyone. The secret ingredients in this recipe are the homemade c hili oil and roasted Sichuan peppercorn powder.
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