Jihye Chang

November 2009

Jihye’s Spicy Sesame-Peanut Noodle

szechuannoodleI made this noodle for a party and many people wanted the recipe. It’s my variation on the Szechuanese Tan Tan Men and spicy cold noodle. You can vary the topping and the amount of seasoning according to your taste!

1) Cook the noodle:Thin Spaghetti noodle, cooked al dente and drained/ washed with    cold water.

2) Prepare Topping: Cooked chicken, cooked tofu, peas, asparagus, red bell peppers,  etc. (whatever you want!) Plus liberal dose of toasted white sesame seeds

3) Make the dressing – this is the basic proportion. You can alter the saltiness, spiciness, and the amount as you go. This can easily be doubled.

2 TB soy sauce – Kikkoman is good all purpose soy sauce. Also Sam-pyo soy sauce from Korean grocery stores is good

1 TB Creamy peanut butter

1 TB Peanut oil and 0.5 TB canola oil (or 1.5 TB canola oil, if you don’t have the peanut oil)

1 TB Chili sesame oil (less if you don’t want it too hot) – get Korean Chili sesame oil from CJ Baeksul or Haioreum brand/ or Japanese chili sesame oil from S&B

0.5 TB Asian toasted sesame oil – get any Japanese or Korean brand, not the unrefined sesame oil

2 TB Unseasoned rice vinegar – get any Japanese or Korean rice vinegar. Mitsukan is good and easy to find.

1 ts Sugar (or more)

2 TB thinly sliced green onion and 2 cloves garlic, minced+2 pinches of ginger powder or 0.5 ts of minced ginger

Mix all the sauce ingredients and taste/ adjust seasonings to your taste

4) Mix the noodle with 2/3 of the dressing and put the topping. Drizzle the dressing over and serve! (You may garnish the topping with crushed peanuts or more green onion slices.)


Mother in law’s Nuro-Mien (Taiwanese Noodle Soup)


Last year I participated in an amazing fund-raising event called “Gourmet Soup Kitchen.” It was for the homeless shelter in Fargo, and was organized by Linda Coates and other wonderful people of this area. I was one of the chefs who donated 5 gallons of soup, and I made the “Nuro-men” which is Taiwanese national beef noodle soup. My soup was the first to run out (partly because I did not make the full 5 gallons..) and a lot of people asked for a recipe. It is really easy to make but you do need a specific spice packet that’s shown in the picture. If you can’t find it, you may substitute it with some star anise, clove, ginger and cinnamon.


1 pack (about 1.5 lb), Beef boneless short-rib

0.5 lb, Flank steak (This is for more flavorful and less oily soup. You can replace it with more short-rib meat.)

4 garlic cloves

1-2 TB Canola oil

1 rock sugar clumps, about 1 inch diameter (or a few small pieces of rock sugar)

2 TB rice wine (Mi-Chiu is good. You can also use sake or dry sherry. Do NOT use Mirin, which is the sweetened rice wine!)

1 soup packet labeled as “Spice for Spiced Food” from Taiwan – this you can find in Asian grocery stores. This soup packet contains cinnamon, cloves, star anise.

1/2 cup soy sauce

1 lime, sliced and 1 tomato cut in half

Chopped green onion and cilantro for garnishing

Dried Asian Noodle – not egg noodle or thin noodles. I used Korean Udon noodle (Choripdong brand). Japanese udon noodles would work, too.

Taiwanese chili sauce for extra spice (optional) – get the “Ichiban hot chili and garlic paste”

How to Make:

1) Cut the meat in 2-3 inch cubes. Pat with kitchen towel and get rid of any blood.

2) Slice the garlic.

3) In a large Dutch oven or Le Creuset pot, put the cooking oil and heat up the pot.

4) Put the meat and garlic slices. Stir until the meat is a bit browned and garlic is fragrant.

5) Stir in the rice wine and mix well

6) pour enough water to cover the meat and 1 inch more/ put the soy sauce, rock sugar and tomato.

7) Lower the heat and simmer for about 1-1.5 hours until the meat is really tender.

8) Put the sliced lime and put into the soup and simmer for 30 minutes more. Taste the soup and put more soy sauce and sugar according to your taste.

9) Cook the noodle and drain according to the package.

10) Put the noodle in a deep bowl and pour over the soup. Garnish with green onion and cilantro and serve hot. Enjoy!