GAIJIN NOODLES

Gaijin Noodles

Makes 4 servings

Ingredients

• For the Sauce:
• 1 1⁄2 cups chicken stock
• 2 tbsp sesame oil
• 2 tbsp schmaltz (or duck or bacon fat)
• 1 tsp ground Sichuan peppercorns
• 1 tsp ground red pepper flakes
• 2 tbsp finely sliced scallions
• 1⁄4 cup soy sauce
• 2 tbsp rice vinegar
• 1⁄2 tsp sugar
• 1⁄2 tsp salt
• For the Chicken:
• 2 tbsp sesame oil
• 3 tbsp schmaltz (or vegetable oil)
• 1 tbsp minced or grated ginger
• 2 garlic cloves, minced
• 3 tbsp chopped scallion whites
• 1 tbsp ground Sichuan peppercorns
• 1 tbsp ground red pepper flakes
• 1⁄4 cup sesame seeds
• 1 lb ground chicken
• 2 tsp salt
• 2 tbsp sugar
• 1 lb fresh ramen noodles
• Chopped scallions

How to make it

For the Sauce: Bring chicken stock to a simmer. Heat sesame oil and schmaltz in a small frying pan over medium heat. Add Sichuan pepper, red pepper, and scallions and cook, stirring constantly, until scallions have wilted slightly, about 2 minutes. Remove from heat and stir in soy sauce, vinegar, sugar, and salt. Transfer to a large saucepan, pour in warm chicken stock, and reserve warm.

For the Chicken: Heat sesame oil and schmaltz in a large frying pan over medium heat. Add ginger, garlic, and scallions and cook until fragrant, about 2 minutes. Stir in Sichuan peppercorns, red pepper, and sesame seeds and cook 2 minutes. Add chicken, salt, and sugar. Use a fork or wooden spoon to break up the chicken and sauté until the meat is cooked through and the liquid has reduced by half, about 5 minutes.

Bring a large pot of water to a boil and season liberally with salt. Drop noodles in pot and cook until al dente. Drain thoroughly, shaking the strainer to remove excess water. Add cooked noodles to reserved sauce and divide between four bowls. Top each with a generous helping of chicken. Garnish with chopped scallions and serve immediately.