Wednesday, August 12, 2015

Richard's Spicy Dragon Noodles with Peanuts






Located in the heart of Kingston's historic downtown in Southern Ontario, the whimsically named Chez Piggy was the culinary offspring of Rose Richardson and Zal Yanovsky, who nearly 20 years ago, renovated an abandoned limestone stable and launched a dining experience that helped make Kingston a destination for food lovers. In The Chez Piggy Cookbook, Rose and Zal shared hundreds of restaurant favourites that inspired loyalty among their legion of 'Piggy' fans, including their famously addictive Dragon Noodles. Recreated on a recent long weekend up north by my fellow-foodie Richard, his Dragon Noodles were an absolute hit. Savoury and lightly spicy with terrific depth of flavour, Richard makes his sauce by the litre, so he can spoil lucky friends all summer long!



Richard's Spicy Dragon Noodles
Serves 4-6
Recipe courtesy of Chez Piggy

Dragon Oil:
3/4 cup minced garlic
3/4 cup chopped fresh ginger
1/4 cup coarsley chopped fermented black beans
1/3 cup crushed dried chilies
4 cups canola oil
1 tbsp toasted sesame oil

Noodles:
1 lb (450g) fresh egg noodles (chow mein)
3 tbsp well mixed dragon oil
1 tbsp toasted sesame oil
1/4 cup soy sauce
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/2 cup chopped cilantro
3 scallions, cut in half lengthwise and sliced diagonally
1/2 cup dry roasted peanuts, for garnish


To make the dragon oil, mix all of the ingredients together in a medium saucepan. Place over a medium heat and bring to a boil. Reduce the heat to medium-low and simmer, while stirring, for15 minutes. Remove from the heat and allow to cool, the refrigerate until needed. Note: Dragon Oil can be stored refrigerated in a covered container for up to 6 months — makes 5-6 cups.

To make the salad, bring a large pot of salted water to a rolling boil. Add the noodles, stirring to separate, and boil for 3 minutes only. Drain and spread on a baking sheet. While the noodles are still warm, add the dragon oil, sesame oil and soy sauce, and toss to mix well. Add salt and pepper to taste, then let the noodle mixture cool to room temperature.

To serve, place the noodles in a large bowl and toss in the cilantro and scallions. Season with additional salt and pepper if needed and garnish with a handful of roasted peanuts. Delicious!