Slurpy Noodles with Fried Chili Corn

Name: Slurpy Noodles with Fried Chili Corn
Cook time: 1 h
Total time: 1 h
Yield: Makes 4 servings
Ingredients: 2 tablespoons fish sauce; 1½ tablespoons granulated sugar; 2 tablespoons freshly ground Sichuan pepper; ½ teaspoon freshly ground white pepper; 8 ounces (250 g) kuan miao noodles; 14 ounces (400 g) corn kernels, from about 4 ears of corn; 14 ounces (400 g) corn kernels, from about 4 ears of corn; 3 tablespoons cornstarch; 6 shallots, thinly sliced; Generous ¾ cup (200 ml) canola oil; 8 green onions, coarsely chopped, divided; 3 tablespoons doubanjiang (fermented fava beans); 3 tablespoons doubanjiang (fermented fava beans); ½ cup (120 ml) light soy sauce; 1 tablespoon Chinkiang vinegar (black rice vinegar); 1 tablespoon Chinkiang vinegar (black rice vinegar); 2⅓ cups (550 ml) cold carbonated water (or beer); 2⅓ cups (550 ml) cold carbonated water (or beer); 3 tablespoons Crispy Chili Oil; 2 cups (120 g) all-purpose flour; ½ teaspoon baking powder; 2 large eggs; Canola oil, for frying

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
1 hr

Appears in

Slurp

By Dennis Yen

Published 2024

About

This noodle dish is drenched in an aromatic sauce, boasting flavors from doubanjiang, Sichuan pepper, and fish sauce, and then topped with green onions and crispy, golden fried corn. Don’t forget napkins; it’s delightfully messy!

Ingredients

6 shallots, thinly sliced
Generous ¾ cup (200 ml) canola oil

Fish course
Pescatarian
Noodles

Method

Place the shallots in a saucepan and pour the canola oil over them; it should completely cover them. Turn the heat to medium and fry the shallots until golden. Be mindful, as the shallots can burn easily. Turn off the heat and let the shallots cool.
In another saucepan over medium-high heat, warm 2 tablespoons of the Crispy Chili Oil. Add half the green onions