Sichuan Hot-and-Sour Cellophane Noodles

A comfort food sought out on the streets of Sichuan Province, these spicy noodles are sophisticated enough to serve up at your next dinner party. Cellophane noodles made from sweet potato flour are available at most Asian markets—the standard mung bean variety, also known as bean threads, can be used as well.

MAKES 6 SERVINGS

1⁄2 tablespoon peanut oil

2 tablespoons rinsed and drained chopped preserved vegetables, preferably mustard tubers or greens

1 tablespoon rinsed and drained fermented black beans, chopped

6 large cloves garlic, finely chopped

1⁄2 tablespoon chopped fresh ginger

3 tablespoons dark soy sauce

1 tablespoon Shaoxing rice wine, dry sherry, sake, or dry white wine

2 teaspoons hot bean paste/sauce or soybean paste with chili

2 cups reduced-sodium vegetable broth

1 tablespoon cornstarch mixed with 2 tablespoons water

6 very small heads baby bok choy/Shanghai bok choy (about 2 ounces each), root ends trimmed about 1⁄8 inch

12 ounces cellophane noodles, preferably made from sweet potato flour, cooked according to package directions until al dente, drained, rinsed under cold running water until just cool

4 tablespoons Chinese black vinegar or balsamic vinegar

4 tablespoons reduced-sodium regular soy sauce

4 teaspoons Chinese hot oil, or more, to taste

1 tablespoon toasted (dark) sesame oil

2 teaspoons Sichuan peppercorns, crushed

1⁄4 cup finely chopped scallions, mostly green parts

1⁄4 cup finely chopped fresh cilantro

Chopped roasted peanuts (optional)

In a small nonstick skillet, heat the peanut oil over medium heat. Add the preserved vegetables, fermented black beans, half of the garlic, and ginger and cook, stirring, until softened and fragrant, about 2 minutes. Add 1 tablespoon of the dark soy sauce, wine, and hot bean paste and cook, stirring constantly, 1 minute. Add 1⁄2 cup broth and bring to a boil over medium-high heat, stirring often. Reduce heat to medium-low and add the cornstarch mixture; cook, stirring, until thickened, 1 to 2 minutes. Remove from heat, cover, and keep warm.

Meanwhile, in a medium stockpot, cook the bok choy in boiling salted water until just tender, 2 to 3 minutes. Drain and cut lengthwise in half. Arrange in the bottom of each of 6 deep soup bowls; top with equal portions of the noodles. Set briefly aside.

In a small saucepan, bring the remaining 11⁄2 cups broth to a brisk simmer over medium-high heat. Remove from heat and immediately stir in the vinegar, regular soy sauce, remaining 2 tablespoons dark soy sauce, hot oil, sesame oil, remaining garlic, and Sichuan pepper. Ladle equal portions over the noodles. Top with equal portions of the vegetable–black bean mixture. Sprinkle with equal portions of the scallions, cilantro, and peanuts, if using. Serve at once, with diners tossing the contents of their respective bowls until thoroughly combined.

{PER SERVING} Calories 317 • Protein 7g • Total Fat 7g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 57g • Dietary Fiber 5g • Sodium 926mg

hancheng

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