Ingredients
Scale
Sichuan Chile Oil
- Click the link above for the recipe.
For the noodles
- 8–10 ounces dried or fresh ramen noodles (such as Sun Noodles)
For the Tofu-Mushroom
- 1 tablespoon oil
- 4 ounces firm tofu (finely chopped)
- 4 ounces mushrooms (I used maitke, any variety, chopped)
- 2 to 3 garlic cloves (minced)
- 1 inch of ginger minced
- 1 teaspoon Shaoxing rice wine (Saki or dry Sherry)
- 2 teaspoons soy sauce or tamari
- Salt to taste
For the Sauce
- 1 teaspoon Sichuan peppercorns
- 4 tablespoons soy sauce or tamari
- 2 teaspoons Chinese black vinegar
- 2 to 4 tablespoons Sichuan chile oil plus some flakes (depending on desired heat level (recipe below))
- 2 tablespoons tahini
- Splash of pasta cooking water
Toppings
- Thinly sliced scallions
- Roasted (chopped peanuts)
- Ground Sichuan peppercorns
Instructions
Sichuan Chile Oil
- Click the link above for the recipe.
Cook the noodles
- Bring a pot of salted water to a bowl. Drop in the pasta and cook until just al dente. Drop into a bowl of ice water to stop the cooking. Drain.
For the Tofu-Mushroom
- Heat a wok or large skillet over medium-high heat. Add the tofu and mushrooms and sauté until nicely browned. Add the garlic and ginger, and a little more oil if needed, and sauté another minute. Add the rice wine and soy and stir to combine. Salt to taste.
For the Sauce
- Combine the Sichuan peppercorns, soy sauce, black vinegar, Sichuan chile oil and tahini in a bowl. Whisk to combine. Add a tablespoon or two of pasta cooking water, just to loosen up the sauce a bit.
To Assemble
- Spoon a few tablespoons of sauce in the bottom of each bowl. Layer half of the noodles on top. Spoon the tofu-mushroom mixture on top. Add thinly sliced scallions, chopped roasted peanuts and a pinch of Sichuan peppercorns. Add a little more sauce on top. Enjoy!
- Category: Main