NAGI MAEHASHI’S SPICY SESAME GINGER NOODLE SOUP

By Nagi Maehashi

It’s no secret I adore dan dan noodles. I just can’t get enough of the intense, oily and rich sesame broth laced with ma la (‘hot and numbing’) flavours from the Sichuan pepper and chilli. Here’s my speedier version of this Chinese classic.

It’s still got the layered flavours and a proper kick, but is way easier to make than the real thing! With strips of chicken and Asian greens, as well as a soft-boiled egg, it’s actually a bit like tan tan ramen which, ironically, is a type of Japanese ramen adapted from dan dan noodles!

SERVES: 1
PREP: 10 MINUTES
COOK: 15 MINUTES

INGREDIENTS

100 g boneless, skinless chicken thighs (or breast), cut in half lengthways, then finely sliced into 7 mm strips
5 Chinese broccoli (gai lan)1 stems, cut into 8 cm lengths, stems separated from leaves, thick stems cut vertically to make them an even thickness
1 x 70 g ramen noodle cake2
1 soft-boiled egg, halved

BROTH

3 tbsp Chinese sesame paste3
2½ tbsp light soy sauce4
½ tbsp Chinese chilli paste in oil5 (or sriracha or chilli crisp, to taste)
1 tsp finely grated garlic
1 tsp finely grated ginger
1 tsp white sugar
½ tsp Chinese five spice
1 tsp ground Sichuan pepper6 (substitute white pepper)
1½ cups (375 ml) low-salt chicken stock

TO GARNISH

2 tsp Chinese chilli oil7 (or chilli crisp or your favourite chilli paste)
Pinch of black sesame seeds
Finely sliced green onion

METHOD

Broth – Place all the broth ingredients in a small saucepan and whisk to combine – small sesame lumps are fine as they will melt. Bring to a simmer over medium–high heat, then cook over low heat for 5 minutes, uncovered.

Cook chicken – Add the chicken to the broth and simmer for 2 minutes.

Cook vegetables and noodles – Meanwhile, bring a medium saucepan of water to the boil. Add the Chinese broccoli stems and cook for 1 minute. Add the leaves and cook for 30 seconds. Using tongs, transfer the Chinese broccoli to a bowl. Cook the noodles in the same saucepan, according to the packet directions, then drain.

To serve – Place the noodles in a bowl and ladle all the broth and chicken over. Top with the Chinese broccoli and egg. Drizzle over the chilli oil (be liberal!), then sprinkle with sesame seeds and green onion. Slurp away!

NOTES

1 Substitute with any other Asian greens, such as bok choy or choy sum.

2 Standard size dried ramen noodle cake. Substitute with the same amount of other dried egg noodles, 50 g dried vermicelli rice noodles or 100g fresh noodles (from the fridge section of the grocery store).

3 Chinese sesame paste (zhi ma jiang) is like tahini but has a more intense sesame flavour. Substitute with tahini or natural unsweetened smooth peanut butter.

4 Substitute with all-purpose soy sauce. Do not substitute with dark soy sauce as the flavour is too intense.

5 Any spicy Asian sauce or chilli paste will work here. If you’re unsure about spiciness, start with less, then add more at the end.

6 I just use pre-ground here, for convenience. If you toast and grind your own, reduce to ½ teaspoon as it will be spicier.

7 Find Chinese chilli oil at Asian grocery stores and the Asian aisle of large grocery stores.

LEFTOVERS

Fridge 3 days. Keep the broth separate from the noodles. Not suitable for freezing.

MUSE PAPER
ISSUE 05

RecipeTin Eats: Tonight by Nagi Maehashi, published by Macmillan Australia, RRP: $49.99, photography by Nagi Maehashi