A really light noodle dish that is full of flavor- nutty sesame and peanut butter, and hot Sichuan chili cooled down by the cucumber and cold noodles.  You can make your own noodles or substitute with store bought egg noodles or even spaghetti.  And if you really want to do this in under 30 minutes, use store bought rotiserrie chicken.

Chef’s tip: Mung bean starch is easily available in Korean grocery stores.

Noodles:

4 cups + 2 Tablespoons water
¾ cup mung bean starch

Meat and marinade:
2 chicken breast, bone-in, skin-on
1 teaspoon kosher salt
1 Tablespoon ginger juice
2 cloves garlic, finely minced
1/2 teaspoon black pepper
1 Tablespoon canola oil

Sauce:
3 Tablespoons tahini + 3 Tablespoons water (more if tahini is thick)
1 Tablespoon light soy sauce
1 Tablespoon Chinkiang or black Chinese vinegar
1 Tablespoon sugar
½ teaspoon kosher salt
1 teaspoon ground roasted Sichuan peppercorn or Sichuan peppercorn oil
1 teaspoon ginger, grated fine
1 clove garlic, grated fine
1 Tablespoon Asian chili oil
1 Tablespoon sesame oil

1 stalk green onions, green parts only, julienned into 1 inch strips
2 Tablespoons sesame seeds, toasted
1 teaspoon Asian chili oil
½ teaspoon sesame oil

Preparing the noodle
1.   Mix starch with 1 ½ cups of water till starch is fully dissolved.  Mix in remaining water.
2. Bring to boil, stirring constantly till the mixture thickens.  It’s easiest to stir from the center out. Stir until the mixture is clear and translucent.  About 4 minutes total.  Immediately pour mixture into a wet, glass or ceramic dish, about 9X12 inch, making a thin 3/8 inch layer.
3. Leave to cool for 45 minutes in the fridge or 2 hours at room temperature.
4.  When set, cut noodles into thin ¼ inch strips

Preparing the chicken
5.     Preheat oven 350F.  Mix chicken marinade ingredients together.  Place chicken breast on a baking sheet, rub skin with marinade.  Roast for 35-40 minutes until chicken is just cooked (190F).
6.  Remove the meat from the bones, discard skin and shred the chicken.

Preparing the sauce
7.   Whisk together the sauce ingredients in a bowl.

Preparing the garnish:
8.   Cut the green onions into 1 ½ inch section, then sliced lengthwise into thin shreds.  Put into cold water and drain well and pat dry before use.

9.   Pan-fry the sesame seeds (without any oil) under medium heat till golden brown.

Assembly:

10.  In a bowl, place a heapful of noodles.  Pour sauce over the noodles and toss to coat. Place on top of noodles some shredded chicken, green onions and sesame seed.  Finish with a little chili oil and sesame oil.

Serves: 6

Ma Po Do Fu is probably the most popular (or at least the gentrified version is a permanent item in the Chinese take out menu) of Sichuanese cuisine. As many of you know, the “ma” refers to the hot and numbing spice, not some old lady with pock marked face, which the dish is sometimes referred to.  It’s truly a Chinese comfort food.

Chef’s tip: The steps below may look laborious but frankly, I am just trying to line out in great detail the steps in wok cooking.  It literally takes about 5 minutes or less to cook the dish.  This dish employs the classic steps in working with a wok.  The wok is designed so that the hottest part of the pan is the bottom part, that’s where you brown the meat, etc.  The sides of the pan serves as the in between placeholder, where you park parts of the dish while you cook the other parts, before tossing them all back together.  That way, ingredients that need different cooking times get their own special treatment and you come out with the perfect crunch and tenderness.

8 oz ground beef
1 tablespoon dark soy sauce
1 tablespoon shaoxing wine
1 lb silken tofu
4 tablespoon scallions, white part, chopped

Sauce
1 tablespoon Sichuan peppercorn
2 cloves garlic, minced
2 teaspoons ginger, finely minced
3 tablespoons peanut oil
1 tablespoon shaoxing wine
1 tablespoon chili bean paste
1 tablespoon fermented black beans (optional)

1 cup chicken broth
1 tablespoon dark soy sauce
1 teaspoon sesame oil
1 teaspoon sugar

½ tablespoon cornflour, plus 2 tablespoon water
3 tablespoons scallion, green part

Preparing the meat
1. Mix ground beef with 1 tablespoon dark soy sauce and shaoxing wine.  Set aside

Preparing the vegetable
2. Dry fry the Sichuan peppercorn. Lightly grind peppercorns
3. Chop scallion (white part), ginger and garlic finely, set aside separately
4. Cut bean curd into 1 inch cubes.

Cooking the dish
5. Heat the wok over high heat.  Add the peanut oil followed by the marinated meat.  Drizzle remaining shaoxing wine around the side of the wok.  Fry for 1 minute until meat starts to brown.  Push the meat to the side of the wok.
6. Add chili bean paste, fermented black beans, and fry till the oil is separated, about half a minute.
7. Add chopped garlic, ginger and scallions (white part).  Fry till fragrant – about 30 seconds.  Toss with the meat.
8. Add broth, soy sauce, and sugar
9. Add tofu, stir lightly and bring to boil.  Then lower the heat and simmer 5 minutes.
10. Combine cornstarch with water to make a slurry, add to the sauce, toss to cook until sauce thickens.
11. Add chopped green scallions and crushed Sichuan peppercorns, toss to coat.
Serve immediately.

Serves: 6

Once upon a time, a very long time ago, I used to sell toothpaste in China. We were introducing the Colgate Red into China and I was tasked with the “smaller” markets — those cities with less than 5 million population.  On our launch into Chongqing, I remember walking the slopes of the city (it’s as hilly as San Francisco), supposedly to check out the toothpaste market, but I was mesmerized by the spice markets.  Mounds and mounds of chili and peppers — bright red, dark red, fiery red everywhere.  The air was even spicy! Then we came across this street peddler who was dishing out Liang Fen.  Using a hand grater, he “grated” noodles out of a basin of rice jello, and ladled on a red spicy sauce on top.   That was totally ingenious the way he made the noodles.

Liang Fen is a great starter dish and my favorite Sichuan dish.  Slippery, cool and slightly springy, it’s the canvas for the fiery and numbing sauce.  Sichuan or more commonly misspelt Szechuan cuisine is distinctly unique for its use of hot, numbing spices and lots of fresh vegetables as the province is the vegetable bowl for China.  The Sichuan peppercorn is really a prickly ash, not at all related to regular black pepper.  It has a floral and woody aroma, but its most outstanding feature is how it gives a numbing feeling to your mouth.  One may wonder why in the world would you want that feeling in your food, I find it hard to explain or describe but it does give a nice kick, and an addictive one indeed.  Once banned from the United States, you can now easily find the spice even in your local Wholefoods, or at least local to the Bay Area, thanks to a fusion foods fad a couple of years ago pushing the spice to a ranking in the top 10 must try for the year by Bon Appetit or one of those magazines.

Chef’s tip: Mung bean starch has good nutritional value.  You can easily find it at Korean grocery stores.  To cook it, make sure you stir continuously till it become translucent, otherwise, it will still be raw.  I prefer to use the Sichuan peppercorn oil, too.  It gives the same effect without the coarseness of the peppercorn.  You can omit the tahini for a cleaner tasting sauce.

Noodles

4 cups + 2 tablespoons water

¾ cup mung bean starch*

Sauce

3 tablespoons tahini + 3 tablespoons water (more if tahini is thick)

1 tablespoon light soy sauce

1 tablespoon Chinkiang vinegar

1 tablespoon sugar

½ teaspoon kosher salt

1 teaspoon ground toasted Sichuan peppercorn, or Sichuan peppercorn oil

1 teaspoon ginger juice

1 clove garlic, minced

1 tablespoon Asian chili oil

½ tablespoon sesame oil

1 stalk green onions, green parts only, julienned into 1 inch strips

Finishing oil:

1 teaspoon Asian chili oil

½ teaspoon sesame oil

Preparing the noodle

1. Mix starch with 1 ½ cups of water till starch is fully dissolved.  Mix in remaining water.
2. Bring to boil, stirring constantly till the mixture thickens.  It’s easiest to stir from the center out. Stir until the mixture is clear and translucent.  About 4 minutes total.
3. Immediately pour mixture into a wet, glass or ceramic dish, about 9X12 inch, making a thin 3/8 inch layer.
4. Leave to cool for 45 minutes in the fridge or 2 hours at room temperature.
5. When set, cut noodles 6 X ½ X ¼ inch strips

Preparing the sauce

1. Mix together the sauce ingredients in a bowl.

Assembly:

1. Pour sauce over the noodles and toss to coat.  Finish with a little chili oil and sesame oil.  Garnish with green onions.

Serves: 6

Note: To make your own chili oil, use the recipe below:

Chili oil with chili flakes

½ cup of dried chili flakes

2 cups of peanut oil

1. Put chili flakes in a glass preserving jar (or pyrex)
2. Heat the oil until smoking hot
3. Allow to cool 5 mins
4. Pour into the jar

* Can be found in Asian stores