Cold Sichuan Noodles |
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noodles (4 servings)
| 2 | cups | white flour or 1 cup white flour and 1 cup semolina flour | ||
| ½ | teaspoon | salt | ||
| 10 | tablespoons | water | ||
| 1/2 | teaspoon | burnt baking soda | ||
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Combine flour, with salt and burnt baking soda. Add water and knead on surface for 15m.
Wrap tightly in a plastic wrap. Let it rest for 1 hour.
With a rolling pin, roll out the dough to create sheets.
With a knife, cut into strips.
sesame sauce
| ½ | cup | vegetable stock | ||
| ¼ | cup | sesame paste, a.k.a. tahini | ||
| ½ | teaspoon | five spice powder | ||
| 2 | cloves | garlic, finely minced | ||
| 2 | tablespoons | soy sauce | ||
| 2 | tablespoons | dark soy sauce | ||
| 2 | tablespoons | black vinegar | ||
| 1 | tablespoon | sugar | ||
| 2 | tablespoons | chili oil | ||
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In a bowl, combine all ingredients.
alkaline boiling water
| 8 | cups | water | ||
| 1 | teaspoon | baking soda | ||
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In a pot of rapidly boiling water with baking soda, cook noodles until tender (~1m). Drain well.
noodle ice bath
| 2 | cups | ice cubes |
In a large bowl, prepare an ice bath with ice and tap water.
After cooking noodles, rinse under tap water to remove any excess starch.
Submerge in ice bath water to cool the noodles.
toppings
| 2 | green onions, thinly sliced | |||
| 1 | small bunch | cilantro, finely chopped | ||
| 1 | medium | Japanese cucumber, julienned |
To serve, prepare four bowls. In each, add a serving of noodles and 2-3 tablespoons of sauce. Add a portion of toppings. Serve!