This is a quick spicy noodle dish that is good hot or cold, and quite low in carbohydrates because of the use of the Konjaku based Shirataki noodles.
- Sichuan Pepper Chili Oil (either home made or a high quality commercial)
- 2 tsp oil
- 2 tsp solids
- 1 TBSP Chinese Preserved Vegetable
- 1 TBSP + 1 tsp Toasted Sesame Paste
- 1 TBSP Chinkiang Vinegar
- 1 TBSP + 1 tsp Chinese Light Soy Sauce
- Pinch salt (or more to taste)
- 1 TBSP Cooking Oil
- 16-20 oz ground meat
- 3 packages of Angel Hair Shirataki (Konjaku) noodles (7-8oz each)
Combine all of the sauce ingredients into a small bowl, and mix well, setting aside.
Cut the packages of noodles into thirds, and rinse well in a colander or other strainer, and set aside to continue to drain.
Place a sauce pan large enough for all the ingredients over a medium-high heat, and add the oil. Add the ground meat to the hot oil, and stir fry until cooked through and crumbled.
Add the drained noodles to the meat, followed by the sauce mixture. You may want to use some of the noodles to help get the sauce out of the bowl.
Cook over medium-high heat until the liquid has cooked down, and when you move the noodles around the pan with the spoon you see at most a little oil on the cleared sections of the pan.
Remove from the heat and serve immediately, or refrigerate to eat later.
Sichuan Chili Oil: This high quality option is commercially available, or you can make your own (e.g. this recipe from All Under Heaven: Recipes from the 35 Cuisines of China).
Chinese Preserved Vegetable: There are any number of options, I used this variety, which is available at specialty grocery markets or from Amazon.
Sesame Paste: Tahini won’t work. You need a toasted sesame paste , either commercially available (this is a superb option), or again, home made by grinding toasted sesame seeds.
Chinkiang Vinegar: I have not had the opportunity to try this one from Mala Market, but other varieties should be readily available at specialty grocery stores or from Amazon.
Chinese Light Soy Sauce: There is enough of a difference between Chinese and Japanese soy sauce that you should be sure to get a quality Chinese version. This bottle, again imported by The Mala Market is extraordinary, but you can also use Pearl River Bridge if you are looking for a cheaper alternative.
Shirataki Noodles: I use this brand, shipped from Amazon, as it is shelf stable and therefore doesn’t take up room in the refrigerator.