A spicy Sichuan Dish, one of my favorite ever. Such an amazing texture and super easy to make! Indulge the authentic flavor!
Recipe:
Mung Bean Starch (100 grams)
Water (950 grams)
Bao Bei Chili Oil (4 tbl)
Black Vinegar (2 tbl)
Soy Sauce (2 tbl)
Sesame Oil (a touch)
Sugar (a pinch)
Sichuan Peppercorn (a pinch)
Garlic (2 cloves)
Toppings: A handful of Cilantro, Scallions, Peanuts
Mix Starch with 200 grams of water. Heat up some water (750 grams) until you see small bubbles form but not yet boiling. Pour in the starch mixture while stirring, keep the heat on a medium until you feel it start to thicken, then put the heat to the lowest. Keep on stirring until it becomes a bit transparent and thick.
Pour into a tray and let it cool down, then fridge it for 2 hour minimum. Take out of fridge and cut into noodle size pieces. Wet the knife while doing so to prevent sticking.
Mix the sauce using all ingredients and set aside. For the toppings, dice the cilantro and scallions. Roast peanuts if needed and then crush with a hammer into small bits.
Assemble the noodles pouring on your desired amount of sauce and adding on toppings. You can also dilute the sauce a bit with water if you want a more liquid consistency.
Just like that, easy-peasy and authentic Sichuan Cuisine!