Hunan Cuisine: Sauces for Noodles

Sauces for Noodles

Revolutionary Chinese Cookbook by Fuchsia Dunlop

Hot Sesame Sauce

2 Tbsp sesame paste

2 Tbsp cold water

1 Tbsp fermented bean curd, mixed with its juice

2 garlic cloves, crushed

1 Tbsp light soy sauce

1 Tbsp Chinkiang vinegar

1 tsp sesame oil

Combine ingredients together.

Toppings

2-4 Tbsp chili oil with sediment

5 Tbsp preserved mustard tuber (about 2 ounces), rinsed and finely chopped

1/3 cup crushed roasted peanuts

2 scallions, green part, finely sliced

Sauce can be served with liang fen, mung bean jelly.  Soak dry liang fen in boiling water for about 30 minutes.

Or try with Korean noodle.  (?)

Cold-Tossed Noodle Sauce

1.5 Tbsp sesame paste

1.5 Tbsp fermented bean curd, mixed with its juice

2 tsp light soy sauce

1.5 Tbsp clear rice vinegar

1.5 Tbsp chili oil with sediment

2 tsp sesame oil

Cook the plain flour-and-water or egg noodles per instruction.  Drain, dry.  Can mix with a little peanut oil to prevent sticking.

Same toppings as above, minus the oil.  Can also add cilantro.

Yueyang Hot-Dry Noodle

1 Tbsp chopped salted chilies

4 tsp sesame paste

1 tsp crushed garlic

2 tsp light soy sauce

1 Tbsp chili oil with sediment

Cook 7-oz dried or 1 lb 6-oz fresh Chinese noodles and drain well.  Add the sauce and mix well.

Toppings with mustard tuber, scallions and sesame seeds.