Transfer noodles to serving bowl and top with pork mixture. Stir vinaigrette and spoon over and around the noodles (you may not want to use all of it). Sprinkle with roasted peanuts, Sichuan peppercorn, grated garlic, and scallion greens. Serve immediately.

Perhaps the biggest key to making excellent dan dan noodles is to make your own roasted chile oil. When done right, it gets a rich, fruity, smoky flavor that none of the store-bought stuff can touch. It's really quite simple. Toasted Sichuan peppercorns have a sweet, citrus-like aroma with a mouth-numbing quality, while roasted chile oil brings on the heat.

Cooking fresh Chinese wheat noodles in a big pot of water doesn't produce a high enough concentration of starch to be effective, but cooking it in far less water than is recommended (I cook eight ounces of fresh noodles in about a quart of salted water) yields you a pot full of silky, semi-opaque liquid that combines marvelously with the sauce base.

Heftier and chewier than chow mein, lo mein noodles are rarely accompanied by more than tiny bits of vegetables and meat when served takeout-style; what starts out delicious can wind up monotonous by the last bite. These stir-fried lo mein noodles get an injection of brightness from a mixture of crisp purple and Napa cabbage and julienned carrots. We soak the slivers of pork in baking soda before browning them, lending the meat a tender and juicy texture.

This vegetarian version of lo mein goes heavy on the vegetables—to make the dish more nutritious and more flavorful, we use almost as much cabbage, shiitake mushrooms, and chives as we do noodles. It's important to blanch the noodles before tossing them into the wok, or else they can clump up.

The second great thing about making dan dan noodles—it's an exceedingly simple dish to make. Once you've put together your roasted chile vinaigrette (which holds for months in the fridge, by the way), it's just a matter of cooking your noodles, frying your chopped pork, and throwing everything together.

Leafy greens like bok choy, gai lan, and Chinese spinach have a fresh, vegetal flavor that can easily be overshadowed. Cooking them quickly and simply is the best way to preserve that flavor—here, we use a handful of aromatics and subtle seasonings to highlight the bok choy.

A little spicy, a little sweet, a little salty, chewy Chinese noodles with cucumbers, peppers, and scallions coated in a chunky peanut sauce is a tasty, filling meal that's hard to get tired of. This version is made with far fewer noodles and many more vegetables. Indeed, it's now more of a vegetable salad with a few noodles added in for textural contrast.

Our original attempt at real-deal Chinese kung pao chicken , adapted from a recipe by a Sichuan chef working in Boston, gets its mouth-numbing heat from Sichuan peppercorns. So does the kung pao chicken from Kenji's book , based on the version he tried in Sichuan Province. This Chinese-American take, meanwhile, is much less spicy, with cubes of chicken in a thick, slightly gloppy sauce, permeated by a gentle heat. It's a quick and easy recipe, too: Just stir-fry marinated diced chicken with roasted peanuts, diced celery and peppers, ginger, and red Chinese or árbol chilies, then coat it all in a mixture of soy sauce, chicken broth, vinegar, sesame oil, sugar, and cornstarch. Dinner's on the table in 30 minutes.

This take on fried rice looks to the sea for inspiration—we make the dish with fresh crab (if you can get it; use canned if you can't) and season it with fish sauce. We tend to prefer jasmine, medium-grain white, or sushi rice for this and all our fried rice recipes. Long-grain rice works, but it doesn't get the same chewy-tender texture as shorter varieties.

Especially if you're not blessed with a really good Chinese-American restaurant close by, having the recipes to make your own sesame chicken or crab rangoons can open up a whole world of fun dinner options to scratch that very specific itch. Here are our DIY takes on 10 staples of Chinese takeout, including General Tso's and kung pao chicken, scallion pancakes, vegetable chow mein, and Global Noodle Recipes|Https://Noodleinsight.Com/ more.

To Finish : Bring a large pot of salted water to a boil. Add noodles and cook according to package directions. Drain. While noodles are cooking, heat oil in a wok or a small skillet over high heat until smoking. Add pork and preserved vegetable and cook, stirring and shaking constantly, using a spatula or a spoon to break up pork until cooked through, about 1 minute. Transfer to a small bowl and set aside.

As tempting as it can be to reach for a jar of ready-made curry paste, nothing you'll get in a store compares to what you can make at home. For this Thai dry curry, we use a mix of fresh and dried chiles, galangal, garlic, shallots, lemongrass, and makrut lime leaves to make a chile paste, which we then use to flavor crispy tofu and blistered green beans.

If you've eaten a typical dish of takeout orange chicken any time recently, you might recall an orange-tinted sauce with very little resembling fruit flavor. Here, we create better, more complex flavor in our orange sauce by incorporating citrus three ways: fresh orange juice, grated zest, and dried peel. That last ingredient adds a depth that you can't get from fresh juice and zest alone.