As a sneak peek of their upcoming cookbook, XianFoods shared the recipe for their delicious ramen and Chili Oil—perfect as we transition into fall.
, he dives into the humble beginnings of his family’s noodle shop, now a bonafide culinary empire. “In the winter of 2005, a hardworking immigrant named David Shi opened a shop in Flushing, New York, to sell boba, or bubble tea—you know, those chewy tapioca pearls plopped into a mixture of sugar, powdered tea, and water, sometimes with flavored syrup for that fake mango taste,” he writes. “But in New York City, even back then, bubble tea shops were a dime a dozen, and competition was fierce.
—they serve as a cultural chronicle of both cuisine and the immigrant experience in America. “So, yes, you’re going to get the secret to several incredible bowls of noodles, but you’re also going to get a story about immigrants leaving a place called home and creating a new one, both in China and in the United States,” Wang says.is chock full of them: Liang Pi “Cold Skin Noodles,” Hot Oil-Seared Biang-Biang Noodles, and Longevity Noodles, to name a few.
3. When the water starts boiling, add the dried instant noodles and wait until the water comes up to a boil again. 4. Add the tomato, green onion, and celery to the pot and stir to submerge. Immediately move aside the noodles and vegetables to create a pocket of space, crack the egg into the boiling water, and poach it for 1 minute. You could also separately fry the egg sunny-side up instead.6. Carefully ladle some of the cooking water into your serving bowl with the dry seasoning, black vinegar, and chili oil. This will control how much broth your ramen will have.
7. Transfer the noodles into the serving bowl, mixing with chop- sticks or a fork until evenly combined.9. Finish with a few drops of sesame oil for fragrance and more chili oil, vinegar, and salt to taste.While most sauces like sriracha aim to get the bright, acidic bite of fresh pep- pers, we go for that deep, fiery, earthy heat of roasted chile peppers.
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