Ingredients
4 oz. wheat noodles
2 tbsp. extra-virgin olive oil
5 cloves garlic, halved
1 carrot, thinly sliced
1 c. chopped cabbage
1/4 tsp. ground white pepper
1/4 tsp. freshly ground black pepper
1/4 tsp. five spice powder
1/4 tsp. ground Szechuan peppercorn
1 c. fish balls, halved or quartered
3 green onions, sliced, divided
1 tbsp. oyster sauce
2 tbsp. hoisin sauce
2 tsp. Chinese black vinegar
2 tsp. rice wine vinegar
2 tsp. dark soy sauce
2 tsp. toasted sesame oil
Chili oil, for serving (optional)
Preparation
Step 1In a pot of boiling water, cook noodles according to package instructions until al dente. Drain.Step 2In a large skillet over medium heat, heat oil. Add garlic, carrot, cabbage, white and black pepper, five spice, and Szechuan peppercorn, and cook until vegetables begin to soften, about 5 minutes. Step 3Add fish balls, most of the green onions, oyster sauce, hoisin sauce, vinegars, and soy and stir to combine. Step 4Add cooked noodles and sesame oil and toss to coat evenly. Remove from heat.Step 5Garnish with more green onions and chili oil if desired before serving.
Boil your noodles to al dente, then transfer to your hot pan and douse the whole affair with spices and condiments over medium-high heat and let the aromas of caramelized soy, hoisin, and oyster sauces entice you to a second helping.
