Biang Biang Noodles (Chinese Hot Sauce Noodles

• Produce

  • 2 Bay leaves, dried
  • 1 tsp Coriander, Powder
  • 1 Garlic, bulb
  • 2 Green onions
  • 3 Roma tomatoes

• Canned Goods

  • 3 tbsp Tomato paste

• Condiments

  • 2 tbsp Soy sauce
  • 3/4 Soy sauce

• Pasta & Grains

  • 4 servings Noodles, homemade fresh

• Baking & Spices

  • 1 tbsp Brown sugar, light
  • 1/2 cup Chinese red chili powder
  • 1/2 Cinnamon stick
  • 2 Cloves, whole
  • 1/4 cup Sesame seeds, white
  • 2 tbsp Sichuan peppercorn, ground
  • 2 tsp Sichuan peppercorn, whole
  • 3 Star anise

• Oils & Vinegars

  • 1/3 cup Chinese black vinegar
  • 2 1/16 cups Peanut oil

• Nuts & Seeds

  • 1 tsp Cumin, powder

• Liquids

  • 1/4 cup Water

• Other

  • (Optional 1 stalk cilantro, chopped

Found on omnivorescookbook.com

Ingredients

• 2 tablespoons soy sauce
• 1 bulb garlic, grated
• 2 cups peanut oil (or a vegetable oil with a high smoke point)
• 1/2 cup Chinese red chili powder (or Korean chili powder)
• 1/4 cup white sesame seeds
• 2 star anise
• 2 dried bay leaves
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 2 tablespoon ground Sichuan peppercorn
• 3/4 soy sauce
• 1/4 cup water
• 1 tablespoon light brown sugar (or white sugar)
• 2 teaspoon whole Sichuan peppercorn
• 1 star anise
• 1/2 cinnamon stick
• 2 whole cloves
• 1/3 cup Chinese black vinegar
• 1 tablespoon peanut oil (vegetable oil)
• 3 roma tomatoes, chopped
• 3 tablespoons tomato paste
• 4 servings homemade fresh noodles (or dried noodles)
• (Optional) 1 cucumber, sliced
• (Optional) 4 small radish, sliced
• 2 green onions, chopped
• (Optional) 1 stalk cilantro, chopped

Directions

• Combine soy sauce and garlic in a small bowl.
• Add peanut oil, chili powder, white sesame seeds, star anise, dried bay leaves, coriander powder, and cumin powder into a large skillet (or a wok).
• Heat over medium low heat until it reaches a gentle sizzle. Turn to low heat. Stir constantly. Keep cooking until the chili powder turns dark brown (without turning black), 3 to 4 minutes. If the oil starts to bubble fiercely, remove it from heat.
• Remove the skillet from heat immediately and add ground Sichuan peppercorn. Gently stir a few times and let cook for 10 to 20 seconds.
• Carefully add garlic and soy sauce with a ladle. The oil will sizzle for a while due to the added liquid. When the sizzle dies down a bit, stir gently with a spatula to mix everything well (see footnote 2). Transfer everything to a heat resistant bowl to let oil cool off faster.
• When the chili oil has cooled, discard bay leaves and star anise. Let sit for 2 hours, or up to overnight, before using.
• Transfer the leftover chili oil to a air-tight glass jar or glass container and store in the fridge up to 1 month.
• Add soy sauce, water, sugar, whole Sichuan peppercorn, star anise, cinnamon stick, and cloves into a small saucepan. Heat over medium low heat until it reaches a simmer. Turn to low heat and let simmer for 15 minutes.
• Strain the sauce and discard the spices. Add black vinegar and mix well. Allow to cool before using.
• Add oil to a medium-sized skillet and heat over medium heat until warm. Add tomato and tomato paste. Chop and stir the tomatoes. Cook until the tomato pieces break down and form a thick sauce, 5 to 7 minutes. Transfer to a bowl.
• Boil noodles according to instructions. Drain and run tap water over noodles. Drain again and transfer to servings bowls.
• Add tomato paste and seasoned soy sauce according to taste. Add plenty of chili oil with the chili powder (*see footnote 3).
• Top noodles with cucumber, radish, green onion, and cilantro.
• Serve immediately as main.