Longevity Noodles With Spicy Sesame Sauce and Peanut Dukkah
Longevity Noodles With Spicy Sesame Sauce and Peanut Dukkah
FOR THE NOODLES
Fresh noodles: 150 g (see Duck Noodle Dough below)
Spicy sesame sauce: 115 g (see Sesame Sauce below)
Chicken stock: 57 g
Neutral cooking oil: 30 ml
Ginger: 10 g (sliced)
Scallions: 6 g (sliced)
Seasonal greens such as Bloomsdale spinach, amaranth, or Swiss chard: 30 g
Peanut Dukkah: 15 g (see Peanut Dukkah below)
for garnish
FOR THE DUCK NOODLE DOUGH
Bread flour: 218 g
Water: 126 g
Salt: 2 g
Extra flour: for rolling
FOR THE SESAME SAUCE
Har Bracha tahini: 360 g
Chicken stock: 260 g
Coconut palm sugar: 80 g
Tobanjan (fermented chili bean paste): 80 g
Light soy sauce: 70 g
Fish sauce: 20 g
FOR THE PEANUT DUKKAH
Toasted peanuts: 150 g
Toasted sesame seeds: 15 g
Toasted cumin seeds: 5 g
Toasted fennel seeds: 2 g
Toasted coriander seeds: 4 g
Shallot: 1
Wondra: for dredging
Salt: to taste
- In a bowl, lightly mix the bread flour, water, and salt until a shaggy dough forms.
- Cover and let rest for 1 hour to allow the flour to hydrate.
- Knead the dough until very smooth.
- Cover again and refrigerate for at least 2 hours or overnight.
- In a bowl, combine the tahini, chicken stock, coconut palm sugar, tobanjan, light soy sauce, and fish sauce.
- Whisk until smooth.
- Set aside.
- Slice the shallot into thin rings. Dredge in Wondra and shake off excess.
- Fry at 250°F until golden and crisp. Season with salt and drain on a roasting rack, then on paper towels.
- Toast the peanuts separately from the spices.
- Toast the cumin, fennel, coriander, and sesame seeds together, then grind into a powder.
- Pulse the ground spices with the peanuts until coarsely combined.
- Stir in the fried shallots.
- Remove the dough from the refrigerator.
- Roll out as thinly as possible, then cut into ¼-inch-wide strands.
- Portion into 150 g servings.
- Bring a pot of water to a boil. Cook the noodles for 2 to 3 minutes. Drain.
- In a sauté pan, heat the oil. Add the ginger and scallion and cook until fragrant.
- Add the chicken stock, then the noodles, followed by the spicy sesame sauce. Cook for about 1 minute, tossing to coat.
- Transfer to serving bowls. Top with peanut dukkah, seasonal greens, and fresh herbs. Serve immediately.
