A simple and tasty noodle dish. One important ingredient here is the chilli oil, as it really makes the dish. Fuchsia Dunlop's Chilli Oil is simply fabulous. It is easy to make and do not take much time at all.
Homemade Chilli Oil, recipe from Fuchsia Dunlop's book, Every Grain Of Rice. According to the author, Chilli Oil is "one of the essential ingredients in Sichuanese cold dishes, this is also used in dips for dumplings and other snacks." I love this Chilli Oil! Tasty with that toasty fragrant chilli aroma. I've used Korean red chilli flakes, used for kimchi making, which is great, as it is not too spicy, yet with a light spicy heat, and they give a beautiful red hue to the oil.
A simple and easy noodle dish. There's an option to use cooked shredded chicken meat, of which I have omitted, and made it plain instead, as pictured in the book. The Chilli Oil is what makes this noodle tasty. Other ingredients that complement the oil; soy sauce, Chinkiang vinegar, sugar, salt, chopped garlic, spring onion greens and chopped fresh red chillies. Mix them with the cooked noodles, (taste and add more seasonings or chilli oil as needed), garnish with more red chillies and lots of chopped spring onion greens, you have a tasty bowl of noodle. Delicious eaten either warm or cold.
(Every Grain Of Rice by Fuchsia Dunlop)
160gm dried buckwheat noodles
a little cooking oil
1 tbsp light or tamari soy sauce
2 tbsp Chinkiang vinegar
1/2 tsp caster sugar
salt, to taste
4 tbsp chilli oil (with its sediment, if desired) * refer recipe below
1-2 tsp finely chopped garlic, to taste
3 tbsp finely sliced spring onion greens
a little cold, cooked chicken meat, torn into shreds (optional)
2 tsp finely chopped fresh red chillies, plus a few chilli slices to serve
Bring a pan of water to a boil and cook the noodles to your liking. Rinse in cold water and shake dry. If you want to eat the noodles cold, sprinkle a little plain oil on them and mix well with chopsticks, before spreading the noodles out to cool (the oil will stop them from sticking together).
Place the noodles in a deep bowl and add all the other ingredients, except the chilli slices. Mix well, turn on to a serving dish and top with the chicken shreds (if using) and the sliced chillies.
500ml cooking oil
100gm Sichuanese or Korean ground chillies (I use Korean chilli flakes, used for making kimchi)
1 tsp sesame seeds
small piece of ginger, unpeeled, crushed
Heat the oil over a high flame to about 200C, then leave for 10 minutes to cool to around 140C.
Place the ground chillies, sesame seeds and ginger in a heatproof bowl. Have a little cool oil or a cupful of water to hand. When the oil has cooled to the right temperature, pour a little on to the chillies, it should fizz gently but energetically and release a rich, roasty aroma. Pour over the rest of the oil and stir. If you think the oil is too hot and the chillies are likely to burn, simply add a little cool oil to release the excess heat. Do, though, make sure that the oil is hot enough; without the fizzing, it won't generate the rich, roasty fragrance you need. If you pour all the oil on to the chillies, then discover it's not quite hot enough, you can return the whole lot a saucepan and heat gently until it smells fabulous and the colour is a deep ruby red, but take care not to burn the chillies. (The chillies will seethe and fizz like a witch's cauldron as you heat them, releasing the most marvellous aromas, but can easily start to burn and blacken).
When the oil has cooled completely, decant it and the chilli sediment into jars and store in a dark, cool place. Leave it to settle for at least a day before using.
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