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Sweet, Aromatic Soy Sauce Noodles

  • 6servings
  • 45minutes

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Source: www.foodandwine.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B1, B2, B3, B12, H, D, E
MineralsFluorine, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2/3 cup water

  2. 1/4 cup plus 2 tablespoons light brown sugar

  3. 1/3 cup dark soy sauce

  4. 1 1/2-inch piece of peeled fresh ginger, crushed, plus

  5. 1 tablespoon finely chopped peeled fresh ginger

  6. 1/3 cinnamon stick

  7. 1 star anise pod

  8. 1/2 teaspoon fennel seeds, crushed

  9. 1 1/4 teaspoons Sichuan peppercorns

  10. 2 tablespoons peanut butter

  11. 1 tablespoon toasted sesame oil, plus more for serving

  12. 1 tablespoon unseasoned rice wine vinegar, plus more for serving

  13. 1 garlic clove, sliced

  14. 1 pound fresh or dried thin egg noodlesâcooked, drained and cooled

  15. 1 small bunch of scallions, thinly sliced

  16. Chile paste or hot sauce, for serving

Instructions Jump to Ingredients ↑

  1. In a small saucepan, combine the water, brown sugar, soy sauce, crushed ginger, cinnamon stick, star anise, fennel seeds and 1 teaspoon of the Sichuan peppercorns and bring to a boil. Reduce the heat to moderate and simmer for about 20 minutes. Strain the sauce through a fine sieve; discard the solids.

  2. In a blender, puree the sauce with the peanut butter, 1tablespoon of sesame oil, 1 tablespoon of vinegar, choppedginger, garlic and the remaining 1/4 teaspoon of Sichuanpeppercorns. In a large bowl, toss the noodles with the sauceand scallions. Serve with sesame oil, vinegar and chile pasteon the side.

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