Ever since P asked what I want from Singapore, I’ve been craving for Asian food non-stop, particularly noodles. I’ve been salivating Dan Dan Mian (a spicy noodle from Sichuan). H obviously isn’t going to enjoy my spicy galore. So I made him a pasta “bolognese” instead, with left over tomato sauce and fillings from the stuffed calamari. It was really, really, really delicious. It’s going to be my new “bolognese”.
For myself, I made a spicy, oily, peanuty noodle. As all things Sichuan, the first and foremost is the numbing spicy sensation. Most Asian store carries the chili oil (la you) but you can also make it yourself by adding 1 tbsp dried red chili flakes to a smoking hot peanut oil (a quarter cup, about 60ml) and wait for two hours allowing the flavors to develop. Drain the flakes and the oil is now ready to be used.
SPICY PEANUT NOODLE
egg noodle, spaghetti or linguini for 1
1 tbsp julienned carrot
1 tbsp sliced spring onion
1 tbsp peanuts, toasted and roughly chopped
1/2 tbsp light soya sauce
1 tbsp chili oil
1 tsp ketchup
1 tsp sesame oil
Dried chili flakes, to garnish
- Boil the noodle as per manufacturer’s instruction.
- In a medium bowl, mix the light soya sauce, chili oil, ketchup and sesame oil.
- Drain the noodle, transfer to the bowl and mix with the seasoning. If needed, add 1 tbsp of noodle water to help loosen the sauce. Taste and adjust. Add some salt, if it’s too sweet. Add the chili oil if it’s too dry or not spicy enough.
- Add half of carrots, spring onion and toasted peanuts. Mix altogether in the mixing bowl then transfer to serving plate. Garnish with the remaining ingredients.
I’m glad we can maintain peace in this household.