Category: not set
Cuisine: not set
Big pinch salt
Two packages firm or extra-firm silken tofu
2 tablespoons Sichuan (Szechuan) peppercorns* (see NOTE above)
4 dried red Chinese chile peppers
1/4 cup mild vegetable oil
1 bird’s eye or Thai chile (or more to taste) thinly sliced and, if desired, seeded
2 anchovy fillets (optional)
4 garlic cloves thinly sliced
1/2 ounce piece of ginger root peeled and finely grated (jui
10 1/2 ounces ground pork
1 tablespoon preserved black beans
3 ounces doubanjiang or chili bean sauce (about 4 tablespoo
1 1/2 tablespoons caster (superfine) sugar (or just blitz granulated
2 cups canned chicken broth or homemade chicken stock
1 tablespoon toasted sesame oil
1 1/2 tablespoons cornstarch mixed to a paste with a little water Wo and/or soy sauce, to taste
Four portions fresh or dried thick ramen noodles
Small handful cilantro leaves roughly torn
Sesame seeds toasted until deep golden brown
Plenty of sansho (sometimes spelled sansyo) pepper
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