Cook Along: 担担面 — The Culinary Codex

Cook Along: 担担面

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400g fresh wheat noodles or dried thin egg noodles
300g ground chicken
3 tbsp Chinese sesame paste (or tahini)
2 tbsp chili oil with sediment
2 tbsp light soy sauce
1 tbsp Chinkiang black vinegar
1 tsp sugar
2 cloves garlic, minced
1 inch ginger, minced
2 tbsp Shaoxing wine
1 tbsp ya cai (preserved mustard greens), rinsed and chopped
1/2 cup chicken broth
2 scallions, thinly sliced
1 tbsp vegetable oil
Roasted peanuts, crushed, for garnish

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