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

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

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

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Slurpy Noodles with Fried Chili Corn

Ingredients

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