Ingredients

The following ingredients have 2 Servings
  • 300 g (10 oz) fresh alkaline noodles (, cooked or uncooked (or regular wheat noodles) (*Footnote 1))
  • 1 tablespoon sesame oil
  • 1 teaspoon vegetable oil
  • 2 green onions (just the whites (greens reserved))
  • 2 slices ginger
  • 2 cloves garlic (, lightly smashed)
  • 1 star anise
  • 5 cloves
  • 1 cinnamon stick
  • 1/4 teaspoon Sichuan peppercorns
  • 2 tablespoons shaoxing wine ((or dry sherry))
  • 1 tablespoon light soy sauce
  • 1 teaspoon sugar
  • 2 cups beef stock ((chicken stock, or vegetable stock))
  • 2 cloves garlic (, minced)
  • 3 tablespoons hot water
  • 3 tablespoons Chinese sesame paste ((or unsweetened natural peanut butter))
  • 1 teaspoon sesame oil
  • 2 teaspoons light soy sauce
  • 1 teaspoon dark soy sauce
  • 1 1/2 1/2 teaspoons Chinkiang vinegar
  • 1 teaspoon sugar
  • 1/8 teaspoon white pepper powder
  • 1/8 teaspoon five spice powder
  • 2 to 4 tablespoons homemade chili oil ((Optional))
  • Reserved green onion (, sliced)
  • 1/4 cup pickled radish ((or mustard greens or your favorite pickles))
  • Cilantro leaves

Instruction

  • Garlic water: Combine the 2 cloves of minced garlic and 3 tablespoons of hot water in a small bowl. Set aside.
  • Master sauce: In a small pot, heat the vegetable oil over medium heat and add the green onion, ginger, and garlic. Saute until fragrant, about 1 minute. Add the star anise, cloves, cinnamon, and fennel seeds and cook for another 30 seconds. Add the Shaoxing wine, soy sauce, sugar, and broth. Bring to a boil, then reduce to a simmer. Cook for 10 to 15 minutes. Strain and discard the aromatics and spices.
  • Sesame sauce: Slowly incorporate the garlic water into the sesame paste until smooth. Then add the remaining sauce ingredients.
  • Prepare noodles: Bring a pot of water to a boil. (1) If using the Cooked Noodle (You Mian), quickly rinse the noodles in the hot water to revive its texture and drain. (2) If using uncooked fresh ramen noodles, drizzle the sesame oil over the noodles and toss gently. Add the noodles to the boiling water and cook until al dente. (3) If using regular dried noodles, boil according to the instructions. Once done, drain the noodles and divide between 2 bowls.
  • Assemble: Add 2 tablespoons of the broth, 2 tablespoons of the sesame sauce, and 1 tablespoon of chili oil (if using) to each bowl. Garnish with the green onion, preserved vegetables of your choice, and cilantro leaves.
  • Toss everything together, then adjust the seasoning to taste by adding more sauce or broth. Enjoy hot or cold!