Lao Gan Ma Noodles & The Godmother of The Godmother Sauces
Total Time
25 minutes
Prep Time
15 minutes
Cook Time
10 minutes
Rating
4.91 out of 5 stars
(43)
Ingredients
2 servings
- 2 teaspoons light soy sauce
- 1 teaspoon dark soy sauce
- ½ teaspoon Chinese black vinegar
- 2 tablespoons scallions (minced)
- 1 teaspoon ginger (minced)
- 1 tablespoon garlic (minced)
- 1½ tablespoons your favorite “godmother” sauce/lao gan ma (or to taste)
- ½ teaspoon sesame oil
- 3 tablespoons za-cai (pickled mustard stems, finely chopped)
- 2 teaspoons toasted sesame seeds (optional)
- 3 tablespoons oil
- ⅓ cup raw peanuts
- 200 grams dried rice noodles
- 1 cup leafy greens of choice
- 1/4 cup cilantro (chopped)
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Preparation
Step 1
First prepare the sauce base in a large bowl by mixing together the light soy sauce, dark soy sauce, Chinese black vinegar, scallion, ginger, garlic, “godmother” sauce, sesame oil, za-cai, and sesame seeds.
Step 2
Heat the oil in a wok using medium heat, and wok fry the peanuts for 5 to 7 minutes until cooked through. Take out the peanuts and drizzle the hot oil left in the wok into the sauce base.
Step 3
Boil the rice noodles per package instructions. Once the rice noodles are a minute away from done, add in the leafy greens to blanch. Cook for the remaining minute, and then drain the noodles and the greens. Pour the sauce base over the noodles, stir to combine, and top with chopped cilantro and peanuts.
Step 4
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