Chinese Takeout Noodles
Adapted from recipes in Fuchsia Dunlop’s Every Grain Of Rice, Carolyn Phillips’s All Under Heaven, and Diana Henry’s Simple
Yield: 2 servings
2 six ounce packages Udon noodles (see notes)
peanut, sunflower, or canola oil, for the pan
1/4-1/2 teaspoon dried Thai hot pepper, seeded or not, to taste
1/2 teaspoon Sichuan peppercorn
2 tablespoons smooth peanut butter
2 tablespoons dark or regular soy sauce
1 tablespoon black Chinese vinegar (see notes)
1 teaspoon or more palm or brown sugar, to taste
2 teaspoons chili oil
2 teaspoons sesame oil
1 scallion, sliced thinly, white and green parts divided
Optional:
Sliced cooked chicken or pork
unsalted peanuts, for the top
Instructions
Ideally you have a wok for this. No wok? Now’s the time to get out your biggest frying pan.
First, prepare your noodles, making sure both noodles and their cooking water are close to hand.
Heat the cooking oil in a wok or large, heavy frying pan. Add all sauce ingredients and the white portion of the scallions, stirring constantly over medium-high heat. The sauce will come together almost instantly. Depending on your peanut butter, it may be very dark. Turn down the heat if necessary.
Add the noodles, stirring to coat. You will need to add some noodle cooking water to loosen things up–it’s impossible to say how much; at least two or three good ladlefuls.
Add chicken or pork, if doing so. Turn down the heat and taste; you may wish to add chili sauce, vinegar, or more soy sauce. Or maybe it’s perfect as is.
Spoon into a serving bowl or bowls. Sprinkle scallion greens over the top. Add peanuts, if desired.
Sliced cucumbers or radishes are nice with this. So is a vegetable stir fry.
Notes: Chinese fresh or dried wheat noodles are more authentic here.
Black Chinese vinegar is available where soy sauces are sold. If you prefer, use rice wine vinegar to taste.
Chinese Takeout Noodles are best eaten immediately, but can be refrigerated in a sealed container for up to three days. Reheat with additional noodle water the day they’re made. After that, use tap water to loosen the dish when reheating.