Five-flavored Long-Life Noodles
Suggested Wine Pairing: Côtes de Jura or Italian Schiava
Yield
Ingredients
Pistachio Cream
1 cup California pistachios, roasted and lightly salted
2 tbsp cooking oil
3/4 – 1 cup water
Sauce
1 tbsp soy sauce
1 tbsp sesame paste
1 tbsp pistachio cream*
1 tbsp sesame oil
2 tsp chili garlic sauce or doubanjiang (spicy bean sauce)
1/4 tsp Szechuan peppercorn powder
Noodles
1 lb fresh noodles
4 oz cooked chicken, shredded
1 small carrot, julienned
1/2 cucumber, peeled, seeded, cut into matchstick pieces
1/2 cup coarsely chopped California pistachios
Red chili oil
Sesame oil
Instructions
Pistachio Cream
Combine all ingredients in a food processor and blend until smooth, adjusting amount of water to desired consistency. Set aside.
Sauce
Combine sauce ingredients in a small bowl; set aside.
Noodles
1 lb fresh noodles
Cook noodles according to package directions. Drain, rinse with cold water and drain again. Place noodles in a large bowl. Add sauce; toss to mix well.
Assembly
To serve, place noodles in individual serving bowls. Arrange shredded chicken, carrots and cucumber pieces on top of noodles. Sprinkle with chopped pistachios. Drizzle with red chili oil and sesame oil.
Equipment, smallware, tools: One small and one large bowl, strainer, large pot, tongs, spoon, peeler, cutting board, Chef’s knife, spatula, large sauce pan and serving bowls.
Ingredients
Pistachio Cream
125 g California pistachios, roasted and lightly salted
30 g cooking oil
180 – 240 ml water
Sauce
20 g soy sauce
15 g sesame paste
15 g pistachio cream*
15 g sesame oil
10 g chili garlic sauce or doubanjiang (spicy bean sauce)
1 g Szechuan peppercorn powder
Noodles
450 g fresh noodles
60 g cooked chicken, shredded
1 small carrot, julienned
1/2 cucumber, peeled, seeded, cut into matchstick pieces
50 g coarsely chopped California pistachios
Red chili oil
Sesame oil
Instructions
Pistachio Cream
Combine all ingredients in a food processor and blend until smooth, adjusting amount of water to desired consistency. Set aside.
Sauce
Combine sauce ingredients in a small bowl; set aside.
Noodles
450 g fresh noodles
Cook noodles according to package directions. Drain, rinse with cold water and drain again. Place noodles in a large bowl. Add sauce; toss to mix well.
Assembly
To serve, place noodles in individual serving bowls. Arrange shredded chicken, carrots and cucumber pieces on top of noodles. Sprinkle with chopped pistachios. Drizzle with red chili oil and sesame oil.
Equipment, smallware, tools: One small and one large bowl, strainer, large pot, tongs, spoon, peeler, cutting board, Chef’s knife, spatula, large sauce pan and serving bowls.
Martin Yan
