INGREDIENTS:
Serves two
- 1 tbsp peanut oil
- 8-10 wontons (homemade are best, but Asian stores, even Costco, have high quality frozen wontons)
- 1-2 bunches of Lanzhou noodles (or you can make homemade egg noodles)
- 3-4 cloves garlic, chopped
- 2 green onions, chopped
- 1/2 inch ginger, peeled and thinly sliced
- 8-10 dried red chili peppers, chopped
- 1 tbsp black bean chili paste
- 1 tsp green Sichuan pepper corns
- 1 tsp red Sichuan pepper corns
- 1/4 cup soy sauce
- 1/4 to 1/2 cup black Chinese vinegar
- 6-8 cups water
- Handfull or so of Chinese cabbage (bok choy)
- Sprinkle of sesame oil
COOKING INSTRUCTIONS:
- Heat peanut oil in a wok or pot on high; add the dried red chili peppers and the Sichuan pepper corns; stir fry for 30 seconds.
- Add the garlic, ginger, and green onion; stir fry for 30 seconds.
- Add the soy sauce, Chinese black vinegar, and black bean chili paste and simmer for 1-2 minutes.
- Add the water, bring to a boil, reduce the heat and simmer for 10-15 min.
- In the meantime, bring water to a boil and prepare the noodles. When noodles are cooked, distribute into two bowls. (Note: if you are making homemade noodles, then you will need to start that process about one hour in advance. See recipe for noodles.)
- Place the wontons into the soup mixture, bring to a boil, and cook as per product instructions.
- For the last 2-3 minutes of cooking the wontons, add the bok choy.
- Using a slotted spoon or tongs, distribute the wonton and bok choy into the two bowls with the noodles.
- Pour the soup through a fine strainer over the noodles, wonton, and bok choy.
- Sprinkle with sesame oil and enjoy!
