Ingredient Notes, Cook’s Tips, and FAQs
- Noodles and sauces: Mung bean vermicelli, Shao Xing rice wine, and dark soy sauce can all be found in an Asian or Chinese supermarket, or online. You can substitute dry sherry for the Shao Xing rice wine and low sodium light soy sauce for the dark soy sauce if unavailable.
- Dou ban jiang: I used a Pixian dou ban jiang, which is more authentic and stronger in flavor than the Cantonese type of dou ban jian made by Lee Kum Kee. Outside Asia, the best way to get your hands on Pixian dou ban jiang would be to order it online. However, if can only find (or already have) Lee Kum Kee’s version of the sauce on hand, feel free to use it instead as it’ll still be tasty.
- Chilies and chili oil: Adjust the number of chilies you use to suit your preference. Or omit them, the chili oil, and the Thai chili powder to make this dish milder.
- For more saucy noodles: Add a little more hot water in step 5 than indicated, and don’t wait for the noodles to absorb almost all of the sauce in step 6. You can proceed with the final steps and then serve. Depending on how much more water you add, you may need to increase the amount of dou ban jiang and seasoning sauces as per your taste.
- Can I make this ahead? I don’t recommend making this dish ahead as the noodles will continue to absorb the sauce once off the heat. They may become too dry by the time you’re ready to eat. It’s best eaten immediately, or at least within the same hour after cooking.
- See post above for variations if you’d like to customize this dish.