Pasta & Noodles · Chinese
Clay Pot Wheat Noodles in Chili Broth
Thick, chewy wheat noodles are simmered right in a clay pot of chili-tinged pork broth until they absorb its warmth. Sweet corn and scallions float on top, and the heavy pot keeps every mouthful steaming hot to the last noodle.
Test kitchen note: Warm the clay pot gradually on low heat before turning it up; sudden high heat can crack unglazed earthenware.
Method 6 steps
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Set the clay pot over low heat for 3 minutes, then add 1 tablespoon chili oil, the chili bean paste, garlic and ginger and stir until fragrant.
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Pour in the stock, add soy sauce and raise the heat to medium. Bring to a gentle simmer.
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Meanwhile parboil the noodles in a separate pot for 2 minutes less than the package time and drain.
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Add the noodles and corn to the clay pot and simmer 3 to 4 minutes until the noodles are tender and slightly tinted by the broth.
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Stir in the black vinegar and remaining chili oil, taste for salt and scatter over the scallions.
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Carry the pot to the table on a trivet and serve with chopsticks and a ladle.
That is the whole pie. Enjoy every slice.
Pairs well with
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