Lao Gan Ma Noodles & The Godmother of The Godmother Sauces
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
2
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Calories
710 kcal
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Course
Main Course
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Cuisine
Chinese
Lao Gan Ma Noodles & The Godmother of The Godmother Sauces
Description
Lao Gan Ma Noodles & The Godmother of The Godmother Sauces pairs dried rice noodles with a robust sauce that highlights Lao Gan Ma chili sauce alongside complementary ingredients such as light and dark soy sauces, Chinese black vinegar, scallions, ginger, and garlic. These combine into a rich, pungent base accented by the salty crunch of finely chopped za-cai (pickled mustard stems). By frying peanuts in oil first, the recipe infuses the sauce with novel nutty flavors and texture when toasted peanuts are added as a topping.
The noodles are cooked according to package instructions and then briefly blanched with leafy greens, which adds freshness and slight bitterness that balances the bold, spicy sauce. The warm sauce is poured over the drained noodle and greens mixture and stirred until well coated, making each bite flavorful with deep savory notes and a blend of soft and crunchy textures.
This dish serves well as a satisfying lunch or light dinner. The combination of chili-infused sauce and aromatic fresh herbs like cilantro provides a layered flavor. The inclusion of peanuts offers a contrast in texture, while the quick blanching of greens keeps the dish fresh and vibrant.
Ingredients
- 2 teaspoons soy sauce light
- 1 teaspoon dark soy sauce
- ½ teaspoon Chinese black vinegar
- 2 tablespoons scallions (minced)
- 1 teaspoon ginger (minced)
- 1 tablespoon garlic (minced)
- 1½ tablespoons godmother sauce or to taste, aka lao gan ma
- ½ teaspoon sesame oil
- 3 tablespoons za-cai (pickled mustard stems, finely chopped)
- 2 teaspoons sesame seeds optional, toasted
- 3 tablespoons neutral cooking oil generic cooking oil
- ⅓ cup peanut raw
- 200 grams rice noodles dried
- 1 cup leafy green of choice
- 1/4 cup cilantro (chopped)
Instructions
- First prepare the sauce base in a large bowl by mixing together the light soy sauce, dark soy sauce, Chinese black vinegar, scallion, ginger, garlic, “godmother” sauce, sesame oil, za-cai, and sesame seeds.
- Heat the oil in a wok using medium heat, and wok fry the peanuts for 5 to 7 minutes until cooked through. Take out the peanuts and drizzle the hot oil left in the wok into the sauce base.
- Boil the rice noodles per package instructions. Once the rice noodles are a minute away from done, add in the leafy greens to blanch. Cook for the remaining minute, and then drain the noodles and the greens. Pour the sauce base over the noodles, stir to combine, and top with chopped cilantro and peanuts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 710 kcal
% Daily Value*
| Calories | 710kcal | 36% |
| Carbohydrates | 86g | 29% |
| Protein | 12g | 24% |
| Fat | 36g | 55% |
| Saturated Fat | 4g | 20% |
| Sodium | 910mg | 38% |
| Potassium | 527mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 2g | 4% |
| Vitamin A | 1875IU | 38% |
| Vitamin C | 20.5mg | 23% |
| Calcium | 116mg | 12% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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