Lao Gan Ma Noodles

Method6 steps · about 25 min

1. 1

   Step 1: In a large heatproof bowl, mix the light soy sauce (2 tsp), dark soy sauce (1 tsp), black vinegar, minced scallions (2 tbsp), ginger (1 tsp) and garlic (1 tbsp), Lao Gan Ma Chili Crisp (1½ tbsp), sesame oil (½ tsp) and finely chopped za-cai. Mix in the toasted sesame seeds (2 tsp) if using them.

   Uses 2 tsp light soy sauce · 1 tsp dark soy sauce · ½ tsp Chinese black vinegar · 2 tbsp minced scallions · 1 tsp minced ginger · 1 tbsp minced garlic · 1½ tbsp Lao Gan Ma Chili Crisp, or adjust to taste · ½ tsp sesame oil

   
2. 2

   Step 2: Heat the 3 tbsp oil in a wok over medium heat. Add the raw peanuts (⅓ cup) and fry for 5–7 minutes, stirring and watching so they cook through without burning. Lift the peanuts into a bowl, keeping the remaining oil hot in the wok.

   Fry the raw peanuts · 5 minUses 3 tbsp oil for frying the peanuts, then pouring the remaining hot oil into the sauce · ⅓ cup raw peanuts

   
3. 3

   Step 3: Carefully drizzle the hot oil remaining in the wok over the prepared sauce base in the heatproof bowl. Stir to combine and set the sauce aside for the cooked noodles.

   Uses All hot oil remaining after lifting the fried peanuts · All mixed sauce base

   
4. 4

   Step 4: Bring enough water for the rice noodles to a boil and cook the 200 g dried noodles according to their packet. When the noodles are about 1 minute away from done, proceed to the next action.

   Uses Water, as needed to boil the rice noodles according to their packet · 200 g dried rice noodles

5. 5

   Step 5: Add the prepared leafy greens (1 cup) to the boiling noodles for the remaining 1 minute. Check that the noodles are cooked and the greens are tender and hot through, then drain both, discarding the cooking water.

   Blanch the greens with the noodles · 1 minUses Partly cooked noodles and their boiling water · 1 cup leafy greens of choice, washed and prepared for blanching

6. 6

   Step 6: Pour the hot-oil sauce over the drained noodles and greens and toss to combine. Add the chopped cilantro (¼ cup) and lifted fried peanuts, mix well and divide between two bowls. Serve promptly.

   Uses Drained cooked noodles and greens, separate from the discarded cooking water · All hot-oil sauce base · Lifted fried peanuts, separate from the hot oil already transferred to the sauce · ¼ cup chopped cilantro