Chilli Fermented Bean Curd Noodles
Funky fermented bean curd mashed into a fiery, garlicky sauce and tossed through hot noodles. Ten minutes, one bowl of deep savoury stink that tastes like heaven.
- Total
- 18 min
- Heat
- 4/5
- Serves
- 2
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Flavour profile
- Fermented
- Funky
- Garlicky
- Spicy
The real deal
- Region
- Sichuan, where fu ru (fermented bean curd) is eaten straight from the jar as a condiment and sauce base.
- Technique
- No-cook sauce: chilli fermented bean curd and its oil mashed with garlic, chilli oil and black vinegar, then tossed through hot noodles.
- We kept
- The fermented bean curd funk is the heart of the dish, never tamed, with real Sichuan chilli oil and a hit of black vinegar.
Ingredients
noodles
- 250 g · fresh, or dried
Sauce
- 3 · with its chilli oil
- 3 cloves · grated
- 2 tbsp
- 1 tbsp
- 1 tbsp
- 1 tsp
- 1 tsp
finish
- 1 tsp
- 2 · sliced
- 1 bunch · chopped
- 1 tsp · optional
Method
Bring a big pan of water to a rolling boil. Drop in 250 g and cook until just tender with a little bite, about 3 min for fresh noodles or a minute or two longer for dried.
While the water heats, grate 3 cloves to a fine paste. Slice and chop .
Spoon 3 into a serving bowl with every drop of its chilli oil. Mash it to a rough paste with the back of a spoon, then stir in the grated . Stir in the , , , and until the paste loosens into a deep, glossy sauce. Taste it: it should be salty, sour, funky and hot all at once.
Tip: Use the chilli oil in the jar, not just the cubes: it carries most of the funk.
Scoop out a small cup of the noodle water, then drain the noodles well. The starchy splash thins the sauce so it clings instead of clumping.
Tip the hot noodles straight into the bowl and toss hard with tongs so every strand is coated. Loosen with a splash of the reserved noodle water if it looks tight.
Tip: Hot noodles only: cold noodles stay stiff and the sauce slides off.
Shower over the , , and . Serve immediately, while the funk is still loud.
Make it a meal
What hits hardest next to it.
- SideCoolingCrunchyLight
A cold, crunchy reset against the stink and chilli.
Try: Smashed cucumber with rice vinegar and sesame
From our kitchen
KısırTURKISH · TURKEY — 25 MIN
Pol Sambol (Sri Lankan Coconut Sambol)SRI LANKAN · SRI LANKA — 15 MIN
Oi Muchim (Korean Cucumber Kimchi)KOREAN · KOREA — 15 MIN
- SideFreshHerbySour
Fresh herbs and acid cut the fermented richness.
Try: Coriander and spring onion salad with lime
From our kitchen
- KısırTURKISH · TURKEY — 25 MIN
- Pol Sambol (Sri Lankan Coconut Sambol)SRI LANKAN · SRI LANKA — 15 MIN
- Oi Muchim (Korean Cucumber Kimchi)KOREAN · KOREA — 15 MIN
Versions
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