Ingredients
For the broth:
- ½ cup soy sauce
- ¼ cup black vinegar
- ¼ cup rice vinegar
- ¼ cup shao shing wine
- ½ cup sugar
- 1 ounce fresh cilantro
- ½ hot red chili
- 1 cinnamon stick, crushed
- 1 tablespoon coriander seeds
For the sesame-peanut paste:
- 1 tablespoon sugar
- 1 teaspoon puréed fresh ginger root
- ½ teaspoon puréed garlic
- 1 Thai chili, broken into small pieces
- ¾ cup toasted peanuts, chopped
- ¾ cup toasted sesame seeds
- Dark sesame oil
- Peanut oil
- Salt to taste
- Cayenne pepper to taste
- 5 ounces bean-paste
- vermicelli noodles
For the crystallized wasabi:
- 9 tablespoons sugar
- 4 tablespoons wasabi powder
For the garnish:
- Slivered apples, cucumbers, scallions and fresh bean sprouts
4 servings
Preparation
- To make the broth, boil the soy sauce, vinegars, wine and sugar, stirring to dissolve. Add the remaining ingredients and steep, covered, 45 minutes.
- To make the paste, sauté the sugar, ginger, garlic and chili until it is coated with melted sugar and caramelized. Reserve 2 tablespoons each peanuts and sesame seeds for garnish and blend the remainder in a food processor with the ginger mixture, adding the oils to make a paste. Season with salt and cayenne.
- Cover the noodles with 1 quart boiling water and stir until loosened. Set aside until tender, about 15 minutes. Drain.
- To make the crystallized wasabi, mix the sugar and wasabi powder thoroughly, then add 5 to 6 teaspoons cold water until ”pebbles” form.
- To serve, spoon 1/4 cup broth into each of 4 shallow serving bowls. Add 1/8 of the noodles, the paste and the garnishes, including the peanuts and seeds, then Repeat. Crumble wasabi pebbles around the noodles in the broth.
1 hour 15 minutes
Dining and Cooking