For dense hand-pulled noodles, you’re going to want the sauce to be saltier and spicier, balancing out the thick wheat noodles with extra aromatics for depth of flavor.
Recipe information
Yield
Makes 1½ cups (360 ml)
Ingredients
1 cup (240 ml) soy sauce
⅓ cup (75 ml) black vinegar
1 tablespoon oyster sauce
½ teaspoon sugar
1 star anise pod
½ teaspoon Sichuan peppercorns
1 bay leaf
½ teaspoon salt
1 teaspoon fennel seeds
1½-inch (4 cm) piece fresh ginger, peeled and sliced
Dash of white pepper powder
Preparation
Step 1
In a saucepan, combine all of the ingredients with ¼ cup (60 ml) water and mix to combine. Bring to a boil over high heat.
Step 2
Once boiling, turn the heat down to a low boil and cook for 2 minutes. Then turn off the heat, cover the pot, and let sit for 10 minutes.
Step 3
Strain the sauce and use immediately, or let cool and store in an airtight container, refrigerated, for up to 3 days.
Excerpted from Xi'an Famous Foods: The Cuisine of Western China, from New York's Favorite Noodle Shop by Jason Wang with Jessica Chou, copyright © 2020. Published by Harry N. Abrams.
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