From Kenji’s book, The Wok. It required a lot of components, including a homemade chili oil as seen in the last pic, but it had an absurd amount of flavor. I used a little too much sauce per bowl, but it was still very good.
by climbingthro
5 Comments
gpuyy
Nice. On my to do list still
Tmanpdx
It’s one of my favs. You don’t have to make home-made chili-oil, just use your favs. Finding the preserved mustard was the most challenging, but now I buy it in six packs at my local asian grocery to always have it on hand.
The best part of this meal is how fast it comes together. If you use fresh noodles, it’s like 7 min from start to eating.
thelastestgunslinger
One of my family’s faves. It took a while for them to get used to the numbing, but now they love it.
llyamah
Nice though it’s definitely supposed to have more broth than that my friend. Check out some of Kenji’s YT videos of him making it.
deliriousMN
OK at the risk of being a heretic, do Sichuan peppercorns have an incredibly metallic ’flavor’ to anyone else?
I want to like them so much, I even ordered an expensive bag online, but the metallic flavor/sensation I get from them just ruins every dish I try
5 Comments
Nice. On my to do list still
It’s one of my favs. You don’t have to make home-made chili-oil, just use your favs. Finding the preserved mustard was the most challenging, but now I buy it in six packs at my local asian grocery to always have it on hand.
The best part of this meal is how fast it comes together. If you use fresh noodles, it’s like 7 min from start to eating.
One of my family’s faves. It took a while for them to get used to the numbing, but now they love it.
Nice though it’s definitely supposed to have more broth than that my friend. Check out some of Kenji’s YT videos of him making it.
OK at the risk of being a heretic, do Sichuan peppercorns have an incredibly metallic ’flavor’ to anyone else?
I want to like them so much, I even ordered an expensive bag online, but the metallic flavor/sensation I get from them just ruins every dish I try