Sour-and-hot noodles from Revolutionary Chinese Cookbook: Recipes from Hunan Province by Fuchsia Dunlop

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Notes about this recipe

  • clcorbi on March 29, 2017

    This recipe makes a bowl of super spicy, umami meat sauce that is then ladled into a bowl of soy sauce, scallions, noodles and broth as per the general "soupy noodles" instructions on pg 260. I had to substitute sliced water chestnuts for the bamboo, but otherwise followed the recipe as written. I used a nice homemade stock for the sauce portion of the recipe, but had to use a store-bought stock for the noodles. To up the flavor a bit, I simmered a few hunks of crushed ginger in the stock, which I think helped. Next time I might decrease the amount of red pepper flakes in this dish slightly, because we were both coughing quite a bit while eating. Perhaps I might just replace some of them with sambal oelek, which never seems to give me that reaction, no matter how much I use. Either way, the flavor here was very tasty, and the mix of stock and meat sauce produced a nice bowl of noodles.

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