Hand-Pulled Noodles with Homemade Chili Oil
Vegan Noodles with Spiced Sichuan Chili Oil
Handmade noodles are the perfect winter comfort food. They only require three ingredients and a bit of time.The noodles are made by stretching and folding the dough into strands that are gently slapped onto the kitchen counter. In the process, the weight of the dough flattens and thins the noodles to cook evenly, giving it its characteristic chewy taste. Time is an essential ingredient in this recipe as the dough needs time to develop the gluten strands necessary for pulling the noodles.
The easiest and yummiest way to enjoy hand-pulled noodles is with homemade chili oil. Incredibly easy to make, it beats the store-bought version and can last as long. Flavoring the oil is essential in this recipe and star anise and cloves are a must!
Handmade Noodles Tossed in Chili Oil with Cinnamon, Cloves, and Cardamom
Prep Time: 20‘
Cooking Time: 40’
Additional Time: 1h’
For the noodles:
- 1 cup all-purpose flour
- 1/2 cup water
- 1/4 tsp sea salt
For the chili oil:
- 3 star anise
- 1 cinnamon stick
- 2 bay leaves
- 2 green cardamom pods
- 1 teaspoon ground cloves
- 4 garlic cloves, crushed
- 1 shallot, sliced
- 1 tablespoon ground Sichuan pepper
- 1/2 cup gochujaru (Korean chili flakes)
- 1 cup neutral oil
- 1/2 teaspoon flake sea salt
- Start by making the noodles; add the three ingredients to a bowl and knead until a smooth dough forms; coat in vegetable oil, cover, and allow to rest for 30 minutes.
- While the dough is resting, add the Gochujaru and Sichuan pepper to a heatproof bowl or container and set aside; add the rest of the ingredients for the chili oil to a pot over medium heat and allow to sizzle gently; reduce to the lowest setting and allow the oil to infuse with the aromatics for 30 minutes;
- Carefully strain the hot oil over the peppers and allow to combine; once the sizzling has reduced, add flake sea salt and mix well; add to a jar and store in the fridge for up to 6 weeks.
- Cut the dough into two balls and with a rolling pin, flatten to a thick disk; cover and allow to rest for another 30 minutes.
- Bring a pot with salted water to a boil.
- Cut the dough into 2 inch wide strips; remove one strip and gently slap it against the kitchen counter while slowly pulling to desired length and thickness.
- add to the pot and cook for 1-2 minutes.
- remove, add the chili oil on top, and serve right away.
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