Okay, I'm going from no carbs to nothing but in the span of one post. Oh well, let's not pretend I don't love noodles.
During last week's fried chicken bash, E mentioned delicious vinegary noodles he'd had in Xi'an. Of course, I had to investigate. I think he may have had Biang Biang noodles, a local poor man's dish. I snooped around and think this is a decent recipe. However, like most peasant dishes, there's no definitive recipe and I suspect what makes the dish is really the ability to get your hands on a nice, rustic, chewy noodle. I made this bowl with dried noodles and it was pretty tasty though, so this may end up on my list of "mostly from the pantry" dinners.For enough sauce for two bowls:
- 1 shot soy sauce
- 1/2 shot rice wine vinegar (for vinegar lovers like me, make it closer to 3/4th shot)
- 1/4 shot chili oil (you can always add more later)
- fresh noodles
- 2 green onions, chopped finely
- a very large handful of cilantro, chopped finely
- white pepper
Cook your noodles, drain well, and combine with the soy sauce and vinegar. Cover with a handful of green onions and cilantro, add a dash of white pepper, combine, and adjust seasoning to your own preferences.
2 comments:
Hey, my mom grew up in Xi'an and I suspect what he is talking about is a cold noodle dish (made with a almost transluscent type of noodles)... it's called liang fen (cold vermicelli noodles).
Liang fen or liang pi was my first guess too, but E said it was normal noodles, which I assume means wheat noodles. The translucent noodles are made of mung beans and taste more like jello. I think he would have noticed if they were like that since he wouldn't have eaten anything like that before.
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