I have not had Sichuan food for quite a while now.
I miss the chili!
I miss fanning my mouth after a couple of mouthfuls.
And i miss sitting on the stool by the roadside or walk way and eat away while trying my very best to ignore the colorful (mostly yellow and green i would say), sticky and thick stuff on the floor. Heh.
Here, i made my own wonton using store-bought wonton wrapper. It’s really quite easy and it’s totally worth the effort because you can add whatever you feel like for the filling! I usually use just minced pork, prawns, spring onion and diced mushroom + simple seasoning.
The chili condiment (see picture below) i used here holds the key to this noodle dish. First half of the bottle was alright, but the bottom half was a tad too salty for my liking. It was like eating spicy salt with my fried rice and other noodles!
But because I enjoy this bowl of noodle very very much, i’m now on a mission.. that is to find another Sichuan chili condiment! However, if you have any good recommendation, please let me know? :)
(adapted from here)
Ingredients – serves 2
- 400 g Udon noodles, cooked and drained
- 100 g minced pork
- 3 shiitake mushrooms, soaked and sliced
- 1 tsp chopped garlic
- 1 tbsp dark soya sauce
- 1- 2 tbsp oyster sauce
- a dash of sesame oil
- Pepper to taste
- 1-2 tbsp stock/ water
- 8 wontons, cooked
- 6 meatballs or fishballs, cooked
- Chopped green onions and fried shallots for garnish
- chili condiment
- 1 tbsp fried anchovies / ikan bilis *optional
left : chili condiment, right : additional fried ikan bilis for extra crunch!
- Heat 1 tbs oil in a wok.
- Toss in the garlic and fry till fragrant. Stir in minced pork and mushrooms and stir fry until slightly brown.
- Add dark soya sauce, oyster sauce, sesame oil and pepper + 1-2 tbsp of stock/water.
- Simmer the meat sauce, stirring occasionally until cooked through.
- Place cooked udon noodles in a bowl. Top with the meat sauce, cooked wontons and meatballs. Stir in 1-2 tbsp of chili condiment – a must!
- Garnish with green onions and fried onions.
Note : If you like, add in the fried anchovies for the extra crunch. Yummeeehhh!
A messy picture with no composition but i can’t resist posting this up! *grin*