See full recipe on: Serious Eats
Ingredients |
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6 ounces white button mushrooms, quartered |
2 tablespoons vegetable oil |
3 teaspoons light soy sauce |
2 teaspoons chinkiang vinegar (see note above) |
1 tablespoon tahini paste |
2 teaspoons sugar |
4 tablespoons roasted chili oil with some chili sediment (see note above) |
1 tablespoons fermented chili broad bean paste (see note above) |
Kosher salt |
3 tablespoons finely chopped preserved sichuan mustard root or stems (see note above) |
2 medium cloves garlic, finely minced |
2 tablespoons shaoxing wine (see note above) |
8 ounces fresh chinese wheat noodles |
Chopped cilantro |
Thinly sliced scallions |
Nutrition 2 servings |
Per Serving | % Daily Value |
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Calories | 944 | — |
Fat | 52g | 80% |
Carbs | 96g | 32% |
Protein | 23g | 46% |
Fiber | 7g | 28% |
Cholesterol | 95mg | 31% |
Sodium | 742mg | 30% |
Preparation |
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