Ingredients
Yield:
| Unit | Item |
|---|---|
| 2 tsp | Light soy sauce |
| 1 tsp | Dark soy sauce |
| 1/2 tsp | Chinese black vinegar |
| 2 tbsp | Scallions |
| 1 tsp | Ginger, minced |
| 1 tbsp | Garlic, minced |
| 1 1/2 tbsp | Your favorite “godmother” sauce/lao gan ma |
| 1/2 tsp | Sesame oil |
| 3 tbsp | Za-cai (pickled mustard stems, finely chopped) |
| 3 tbsp | Oil |
| 200 g | Wide chinese noodle |
| 1 cup | Leafy greens or brassica of choice (rapini, gai lan) |
| 1/3 cup | Raw peanuts |
Garnishes
Cilantro, peanuts, toasted sesame seeds
Preparation
Step 1
First prepare the sauce base in a large bowl by mixing together the light soy sauce, dark soy sauce, Chinese black vinegar, scallion, ginger, garlic, “godmother” sauce, sesame oil, za-cai, and sesame seeds.
Step 2
Heat the oil in a wok using medium heat, and wok fry the peanuts for 5 to 7 minutes until cooked through. Take out the peanuts and drizzle the hot oil left in the wok into the sauce base.
Step 3
Boil the rice noodles per package instructions. Once the rice noodles are a minute away from done, add in the leafy greens to blanch. Cook for the remaining minute, and then drain the noodles and the greens. Pour the sauce base over the noodles, stir to combine, and top with chopped cilantro and peanuts.