Verna Gao's Korean spicy pork bulgogi
Make a Korean feast with content creator Verna Gao's spicy pork bulgogi with steamed rice, lettuce wraps and cucumber banchan
Verna Gao's tian shui mian (Chengdu sweet and spicy noodles)
Serves 2
A little effort
Prep:
Cook:
plus resting time
Make your own Chengdu-style thick, chewy noodles to serve with an addictively sweet and spicy soy sauce
Skip to ingredients
Noodles
- 200g plain flour
- pinch of sea salt
For the spiced sweetened soy sauce
- 100ml light soy sauce
- 3 tbsp brown sugar
- 1 star anise
- 1 Chinese cinnamon stick(or small cinnamon stick)
- 1 tsp sichuan peppercorns
To serve
- 1 garlic clovegrated
- ½ tbsp spiced sweetened soy sauce
- ½ tbsp sichuan chilli oil
- ½ tbsp sesame paste or peanut butterthinned with a little water
- ½ tsp ground sichuan peppercorns
Method
step 1
Make the dough by mixing the flour, salt and 90g of water until a shaggy dough forms. Knead for 5 mins until smooth, then cover and rest for 30 mins. Knead briefly again, then cover and rest for a further 30 mins.
step 2
Meanwhile, make the sweetened soy sauce. Put the soy sauce, sugar, star anise, cinnamon and peppercorns in a small pan. Simmer gently for 10-15 mins until slightly thickened. Strain and leave to cool.
step 3
Divide the dough into two and roll each one into a rough long rectangle and cut into thick noodle strips. Stretch each noodle slightly before cooking.
step 4
Cook the noodles in boiling water for around 5 mins or until chewy and cooked through. Drain and immediately rinse under cold water.
step 5
To assemble, combine the grated garlic with 1 tbsp of water to make a garlic water. Put the garlic water, sweetened soy sauce, chilli oil, sesame paste and ground peppercorns in a bowl, and mix well. Add the noodles and toss until evenly coated. Serve immediately and enjoy!
