Noodles, beyond any other food group has the richest history and diversity. One can tell plenty of dish’s origin by simply reading its name as long as it involves a noodle of some sort.
I am, by no means, an expert on noodles – especially so when it comes to western pastas. BUT, to be honest, if your food memories have been pickled since childhood in Taiwanese gastro-culture, you probably know a thing or two about an iconic bowl of #saucyasiannoodles.
Now, as I’ve mentioned, noodles are very revealing. Just as how table manners of a kid will show you the discipline of the parent, a humble bowl of noodles will tell you the style of its cook, and maybe get even more personal.
This recipe here, please don’t smash it to bits, because it got me through freshman year. It’s unpretentious, but it insists on keeping the details. It’s cheap, but not so it should apologize. And it’s so damn delicious it will fix all of your problems.
That’s just me though, so I have no idea what this bowl of noodles will say to you.
Guess you’ll have to find out for yourself ! But in case you missed it, I’ll start you off and tell you that this is a “dan” good bowl of noodles! (No, do not excuse that pun!)
But solid food is for the mature,
for those who have their powers of discernment
trained by constant practice
to distinguish good from evil.
Ingredients for the Szechuan dan dan soba with kale and chili oil, serves 2:
2 tbsp Chinese sesame paste (not tahini or the pastry filling)
4 tbsp natural smooth peanut butter (unsweetened)
2 tsp brown sugar
1/3 c soy sauce
1/2 tsp toasted sesame oil
1 tbsp Szechuan fried chili in oil and more to taste
1 bunch kale, trimmed and torn
3 bunches buckwheat soba noodles
3 scallions, white and green parts, thinly sliced
To make the dan dan soba, bring a large pot of water to the boil. Meanwhile, combine the sesame paste, peanut butter, sugar, soy sauce, sesame oil, and Szechuan chili in a bowl and stir well.
Once the water is boiling, blanch the kale until wilted and lift them out to drain, then squeeze out any excess moisture. Separate the kale leaves and put them in a large bowl. Add the sauce on top.
Keep the pot boiling, and add the soba noodles to the pot to cook until tender, not al dente (this is one of the biggest differences between Asian noodles and Italian pasta.) Lift the noodles out and transfer them straight into the bowl of kale. Make sure you are combining piping hot noodles with the sauce as the heat is what makes the sauce aromatic. Mix and toss thoroughly, adding a couple ladles of hot noodle water to reach your desired consistency. (Again, don’t just add plain water, as that will break the sauce.)
Divide among two big bowls, and garnish with the scallions and more Szechuan chili oil. (I usually add an additional teaspoon to my bowl, but I’ve been told as having a pretty h-core heat tolerance. However, I strongly recommend starting with a whole tablespoon in the sauce as a starting point.)
Enjoy with a cup of hot green tea!