Hand-Pulled noodles with Sichuanese dressing
In this simple recipe by Andrew Wong, fresh wheat noodles are tossed with a punchy Sichuanese dressing. This dish is savoury, umami and spicy in all the best ways. At the restaurant, this is made with hand-pulled noodles, a skill Andrew has been refining for over twenty years, but at home it works well with shop-bought fresh hand-pulled noodles. Andrew collaborated with Berry Bros. & Rudd, Britain's oldest wine merchant, to select pioneering winemaker Eva Fricke's Rheingau riesling to serve with this dish. Pairing a distinctively Sichuanese dish with a decidedly German wine is, as Andrew said, a great way to celebrate and showcase just how well Chinese cuisine pairs with wines from across the world.
Leftover dressing can be kept in the fridge for up to 48 hours, and is perfect drizzled over salads or poached eggs for an easy lunch.
Ingredients
Metric
Imperial
- 400g of fresh hand-pulled wheat noodles
Sichuanese dressing
- 60g of minced garlic
- 21g of spring onions
- 32g of red chillies
- 17g of chilli flakes
- 200ml of vegetable oil
- 30g of black rice vinegar, Chinkiang
- 56g of red rice vinegar
- 38g of oyster sauce
- 19g of sesame seeds
- 18g of sugar
- 13g of chicken powder
Garnish
- 1 handful of fresh coriander, roughly chopped
- 2 spring onions, finely chopped
- toasted sesame seeds
Method
Place the minced garlic, spring onion, red chilli, chilli flakes into a bowl
- 60g of minced garlic
- 21g of spring onions
- 32g of red chillies
- 17g of chilli flakes
Put the vegetable oil into a pan and bring to smoking point
- 200ml of vegetable oil
Place the scalded oil over the ingredients – there should be a sizzling sound
Mix in the remaining ingredients, then season the dressing to your taste and then set aside until ready to use
- 30g of black rice vinegar, Chinkiang
- 56g of red rice vinegar
- 38g of oyster sauce
- 19g of sesame seeds
- 18g of sugar
- 13g of chicken powder
Bring a large pot of salted water to the boil
Drop the noodles into the boiling, salted water and cook until the noodles float to the surface – this should take around 90 seconds
- 400g of fresh hand-pulled wheat noodles
Remove the noodles from the boiling water and plunge into cold water
Bring the water back to the boil and drop the blanched noodles back into the water. After 20 seconds, remove the noodles and place into a mixing bowl
Mix in the prepared Sichuanese dressing, chopped coriander, spring onion and sesame seeds
- 1 handful of fresh coriander, roughly chopped
- 2 spring onions, finely chopped
- toasted sesame seeds
Serve immediately
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