Thursday, 9 June 2016

Chongqing Hot and Sour Noodles

I've been continuing on my exploration of Asian cookery. Recently I have been cooking a lot more noodle soups, being inspired by reading about David Chang’s ramen restaurant in his Momafuku cookbook. I think I have been put off in the past of making them- even though I order them a lot when I eat out- because of the stock making process. I have a small freezer which limits me from making huge batches of stock which I can use when I need. But as of late, I have managed to get into a happy rhythm of buy chicken, debone, cook meat, make stock from bones, soup... which basically makes up meals for most of a week. I have yet to make David Chang’s ramen, but I have had fun improvising and making dishes I like without a recipe, and trying out other recipes such as this hot and sour noodle soup. (Recipe from, yet again- Sunflower Food Galore)

This recipe has several different elements you make, and assemble at the last minute, but it isn’t difficult. I really like the noodles for it, made from sweet potato starch. They don’t taste of sweet potato, but they have a really satisfying texture- very soft and slippery, but not at all mushy. I was pleased to find them in my local Asian grocers, as well as this dish, I have seen them used in various Korean recipes that I have been meaning to try. The chilli sauce that goes with it is pretty great too, I would consider making it up in a large batch and so I  can get a quick spicy/sour hit on food when I want it. I didn't make my own chilli oil for the base of the sauce, as suggested in the recipe, but I had a lot of chilli oil at home that I really like so it seemed a bit much to make another kind for this.  

This dish is a really satisfying, sinus-clearing bowl of deliciousness. I think better for winter perhaps, but I wouldn't turn it down anytime of year.

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