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From @Chinese Cooking Demystified

Dai Business Noodles

40 min · Serves 1

40 mintotal
20 minhands on
24steps
1servings

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Ingredients

For the garlic oil

  • 1/2 cup vegetable oil
  • 1/8 onion, sliced
  • 2 cilantro roots (optional)
  • 4 cloves garlic, minced
  • 1 inch ginger, smashed
  • 1 Chinese black cardamom (caoguo)
  • 1 star anise

For the pork sauce

  • 4 tbsp garlic oil (reserved from garlic oil)
  • 250 g minced pork
  • 1 tbsp tomato paste
  • 1 tbsp Sichuan chili bean paste (pixian doubanjiang)
  • 1 tbsp chopped fermented chili (hunan duojiao)
  • 450 g tomatoes, blanched, peeled, and coarsely minced
  • 1 Chinese black cardamom (caoguo, reserved from garlic oil)
  • 1 star anise (reserved from garlic oil)
  • 1 inch ginger (smashed, reserved from garlic oil)
  • 1 tbsp starch
  • 1 1/4 cups water
  • 2 tbsp soy sauce
  • 1/2 tsp dark soy sauce
  • 1/2 tbsp oyster sauce
  • 1/4 tsp MSG
  • 1/8 tsp salt
  • 1/8 tsp chicken bouillon powder

For the bowl assembly

  • 230 g fresh rice noodles (or 120 g dry)
  • 1/8 tsp salt
  • 1/8 tsp MSG
  • 1/8 tsp Sichuan pepper powder
  • 1 tsp chili flakes (toasted or smoked preferred)
  • 1/3 cup pork sauce
  • 1 tbsp garlic oil (with fried garlic)
  • 1 tbsp chopped toasted peanuts
  • 1 clove garlic, minced
  • 1 fresh spicy red chili, minced
  • 10 g culantro, chopped (or cilantro)
  • 10 g cilantro, chopped

Method

For the garlic oil

  1. Heat 1/2 cup oil in a wok over medium heat with the sliced onion and cilantro roots.

  2. Fry until the onion is golden, about 10 minutes.

    Then 10 min of waiting

  3. Turn off the heat and remove the onion and cilantro roots from the oil.

  4. Add 4 cloves minced garlic, 1 inch smashed ginger, 1 Chinese black cardamom, and 1 star anise to the oil.

  5. Turn the flame to medium-low and fry until the garlic is barely starting to brown, 4–5 minutes.

    Then 5 min of waiting

  6. Turn off the heat and let the garlic continue frying in the residual heat for another 1 minute.

  7. Remove and set aside the cardamom, star anise, and ginger to reuse in the sauce.

  8. Transfer the garlic oil to a bowl.

For the pork sauce

  1. Add 4 tbsp of the garlic oil back into the wok over medium-high heat.

  2. Fry 250 g minced pork for about 5 minutes until almost browning and releasing oil.

    Then 5 min of waiting

  3. Turn off heat, push the pork up the side of the wok, and drain the oil into the center.

  4. Add 1 tbsp tomato paste, 1 tbsp chili bean paste, and 1 tbsp chopped fermented chili to the oil.

  5. Fry the sauce mixture over low heat until the oil turns red, about 2 minutes.

    Then 2 min of waiting

  6. Mix the sauce together with the pork, then add 450 g coarsely minced tomatoes and the reserved spices (cardamom, star anise, ginger).

  7. Fry everything over a medium flame, stirring, for 10–15 minutes until the tomatoes break down and start frying in the red oil.

    Then 15 min of waiting

  8. Whisk 1 tbsp starch into 1 1/4 cups water, then add 2 tbsp soy sauce, 1/2 tsp dark soy sauce, 1/2 tbsp oyster sauce, 1/4 tsp MSG, 1/8 tsp salt, and 1/8 tsp chicken bouillon powder.

  9. Pour the starch and seasoning slurry into the wok sauce and stir over heat for 3–4 minutes until thickened.

    Then 4 min of waiting

  10. Remove from heat and set the sauce aside.

For the bowl assembly

  1. Place 230 g rice noodles in a large serving bowl.

  2. Add 1/8 tsp salt, 1/8 tsp MSG, 1/8 tsp Sichuan pepper powder, and 1 tsp chili flakes over the noodles.

  3. Pour 1/3 cup of the warm pork sauce over the noodles and seasonings.

  4. Drizzle 1 tbsp garlic oil (including fried garlic) over top.

  5. Top with 1 tbsp chopped peanuts, 1 clove minced garlic, 1 minced red chili, 10 g chopped culantro, and 10 g chopped cilantro.

  6. Mix well before eating.

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