Let’s get spicy!

A flight to San Francisco is out of the question. So my quest is to find a way to re-create a taste from my childhood. I grew up in the Inner Richmond district of San Francisco, three blocks from Clement Street. While I was growing up there the street went through a delicious transformation. By the time I was in Junior High (what they call middle school now) the street had become a smaller version of Grant Street. Lined with Asian groceries, delis, and restaurants. I would wait on the corner of 6th and Clement for the Muni (bus) to school. I missed my ride many days due to standing in line for some pork buns, Char Sui, cocktail buns or my favorite spicy noodles.

With thoughts of home and a growling gut off to the Dollar Store I go. Ingredients in hand, I’m ready to wok-n-roll (I’m very sorry for that pun). A few items I had already at home I will mark these with an asterisk*. Let’s go!

 

Clement St. Spicy Fried Sesame Noodles
Dollar Store Ingredients
Ingredients:
2/3 cup sesame oil*
1/2 cup soy sauce
2 tablespoons rice vinegar (you can substitute apple vinegar)
2 tablespoons sugar
1 1/2 teaspoons salt
2 tablespoons chile oil (see below)
1/2 cup dried chives

1/4 cup chopped peanuts

 

Directions:

Unwrap the noodles make sure to put the spice packet to the side. We won’t be using it for this recipe, but we will be using it for a special drink.

Cook the noodles in a large pot of boiling water, 2 noodle packs at a time. Boil 4-5 minutes until tender. Don’t overcook them it is possible.


Drain and rinse under cold water until noodles are thoroughly cooled. Once cooled and drained well place them in a bowl.

Heat a frying pan or wok over med-high heat with 3 tablespoons of sesame oil. Place the drained cooled noodles in the pan. Let fry until underside is browned, then flip about 4-5 minutes each side. Remove from pan and put into a bowl.

Mix the rest of the ingredients together and let sit for 10 minutes.

Using your hands, mix the sauce with the noodles until noodles are well coated. Refrigerate overnight. Serve cold or at room temperature.

Make your own chili oil. Heat 1tsp of crushed red pepper in a saucepan with about 1/4 cup of oil. Simmer the combination on low heat for about 10 minutes. Strain it and remove the seeds and flakes.

Next level Shit:

You can add all kinds of different vegetables depending on their availability; snap peas, scallions (green onion), chili pepper flakes, and shredded chicken or Char Sui pork.

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