Mala Xiaomian
Ingredients: stock, light soy sauce, Yola chili oil, oil, leek · 30 min cook time · 585kcal · ~₩12,150
Ingredients
100g stock, 20g light soy sauce, 40g Yola chili oil, 60g oil, 23-inch sections leek, 1inch ginger, 30g chili flakes, 0.5tablespoon sesame seeds, 10g peanuts, 10g sliced scallions, 10g Sichuan Yacai, 10g sesame paste, 10g untoasted sesame oil, 2cloves garlic, 4g Sichuan peppercorns, 0.5teaspoon sugar, 0.125teaspoon salt, 0.125teaspoon MSG, 0.25teaspoon dark Chinese vinegar, 50g spinach, 200g fresh alkaline noodles
Instructions
1. To make Yola chili oil, heat up 60g of oil (preferably Tido, Indian mustard seed oil, or peanut oil). Toss in two 3-inch sections of leek together with 1 inch of smashed ginger. Fry over medium heat until they begin to turn golden brown, about 3 minutes, then remove them.
2. Get the oil up to a smoking 220°C and shut off the heat. Allow the oil to come down to about 170°C, then toss in 30g of chili flakes together with half a tablespoon of sesame seeds. Fry for about a minute with the heat off.
3. Toast 10g of peanuts over medium-low heat for about 3 minutes until lightly blackened, then pound them in a mortar and peel.
4. Toast 10g of Sichuan Yacai over very low heat for 1 minute. You can use the residual heat from toasting the peanuts.
5. Smash two cloves of garlic then pound them in a mortar until they reach a paste-like consistency.
6. Toast 4g of Sichuan peppercorns over medium-low heat for about a minute or two. They are done once the surface is slightly blistered and you can see tiny oil splotches on your pan. Grind them into a powder.
7. For each bowl, add 50g stock, 10g light soy sauce, 20g of your Yola chili oil, 5g sesame paste, 5g sesame oil, half a teaspoon sugar, 1/8 teaspoon salt, 1/8 teaspoon MSG, and an optional 1/4 teaspoon of dark Chinese vinegar.
8. Blanch a bit of spinach (or any other vegetable you like) for about 20 seconds.
9. Cook 200g of fresh alkaline noodles (100g for each serving) in simmering water until just past al dente, which was about 4 and a half minutes. If using dry noodles, cook according to package directions.
10. Move the cooked noodles over to your bowl. Top with a small handful of scallions, your toasted Yacai, the pounded peanuts, the pounded garlic, and a half teaspoon of the Sichuan peppercorn powder.
11. Mix thoroughly and devour.
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