Chef Chen Dailu's spicy sesame noodles (Hong you su mian) from Every Grain of Rice: Simple Chinese Home Cooking (page 282) by Fuchsia Dunlop

  • Sichuan peppercorns
    Dried berries of Xanthoxylum species plants. Although there is a Xanthoxylum fagara, it is native to Florida and Caribbean, and not used in Chinese cuisine. Buy Now
  • spring onions
  • Show all ingredients...

  • EYB Comments

    Can substitute Sichuan pepper oil for Sichuan peppercorns.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Sichuan pepper oil for Sichuan peppercorns.

  • Ro_ on December 06, 2020

    Agree with other comments - this dish is nice enough, but quite one-note, and I didn't love the dryness - I think it was screaming out for more oil/liquid.

  • patioweather on September 08, 2020

    These were fine, but they are my least favorite of the many quick noodle recipes in this book. After reading the comments from other reviewers, I mixed the sauce with 1/3rd cup of the noodle water.

  • adrienneyoung on April 06, 2014

    Promising, but a bit of a one-note wonder: Chili heat, and not much else can get through. Hold back on the chili oil to begin with, and up the soy sauce, vinegar, sesame oil, maybe sesame paste.

  • Delys77 on November 12, 2013

    Agree with breadcrumbs that this is a bit dry but was very tasty. Used rice noodles but I think buckwheat would have a much better texture and would compliment the sesame better. Overall however this was a very good dish.

  • Breadcrumbs on March 25, 2013

    p. 282 - Yum! Unlike many noodle dishes, I’d describe this as a dry noodle dish in that it’s not saucy. That said, don’t let the lack of sauce fool you because what these lack in wet, they more than make up for in flavour. There aren’t many ingredients in this sauce but each on brings more than its worth to the party and in the end, this recipe produces a super-delicious dish. I sprinkled some toasted sesame seeds atop and mr bc had some chicken w his. I think they’d be great w a runny fried egg too. Dee-lish! Photos here: http://chowhound.chow.com/topics/892281#7948048

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