Recipe 6 oz. Taiwanese instant noodles (3 bundles), or your preferred noodles 4 TBSP peanut butter (more to taste, w/o sugar if you can find it) 1 TBSP Chinkiang vinegar (more to taste) 2 TBSP Sichuan Chili Crisp (more to taste) 1 TBSP sesame oil (more to taste) 2 stalks scallions, chopped (more to taste) 2 TBSP fried garlic (more to taste) 1 TBSP soy sauce (optional) 1 tsp. gochugaru 1/2 tsp....
From, The food of Sechuan, by Fuchsia Dunlop (p. 266): Ingredients 600g eggplants 1.5 TBSP. Sichuan chili bean paste (Toban Djan/Doubanjiang) 1.5 TBSP. chopped garlic 1 TBSP. finely chopped ginger 150mL hot stock or water 4 tsp. superfine sugar 1 tsp. light soy sauce 3/4 tsp. potato starch + 1 TBSP. cold water 1 TBSP. Chinkiang vinegar 6 TBSP. thinly sliced scallion greens
From, The food of Sechuan, by Fuchsia Dunlop (p. 366): 200g dried sweet pot noodles 2 handful of bean sprouts / shiitake or enoki 2 TBSP. thinly sliced scallions 2 TBSP. finely chopped mustard tuber (zhacai) 2 TBSP. finely chopped celery 2 TBSP. crisp deep friend soy beans Seasonings: 2 tsp. finely chopped garlic 1 tsp. ground roasted sechuan pepper kernels OR: 1 tsp sichuan pepper oil 1/4 tsp. salt 4 tsp....