Quick Cumin Noodles
The first recipe in the Enter the Dragon series is, of course, a bastardised own-invention. Quick Cumin Noodles is a quick (naturally) and versatile number that I knocked out taking inspiration from Mapo Tofu, Cumin Lamb noodles, and a clin... Read more ical hankering for something hot in both senses of the word. Add tofu in with the cabbage if using, and use chopped mushrooms (dried and fresh) instead of meat if veggie. Seeing as this platform is now mainly for myself and my food-minded bros, I'm going to skip the quantities as I do in the kitchen - you can wing it just fine.
Method
Step 1
Dry fry half of the peppercorns then grind to a powder. Add oil to the wok and add the other half of peppercorns to flavour the oil - discard the whole peppercorns after about 1 min of frying and keep the oil.
Step 2
Add your ground meat of choice (sausage meat works well here) and fry on a high heat until brown and crispy, adding the cumin and the ground peppercorns halfway. Add aromatics (spring onion whites, minced garlic and ginger) and fry on high for another minute. Add a spoon of the Doubianjiang and a decent glug of the cooking wine - mix and reduce for a couple of mins.
Step 3
Slice the cabbage and add to the wok to soften; boil your udon noodles til al dente. Add the noodles to the wok with a spoonful of the chilli oil and mix. Finally add some chopped cucumber and pickles for freshness, before serving up beneath some chopped spring onion greens and sesame seeds.
Love this recipe?
This recipe was created by one of our Feed Exclusive Creators, Luke Bailey.
Your donations help Luke continue to create amazing recipes for the Feed Community!
What your friends think
In order to see your network activity you need to first login or create an account.