Dungan Spicy Cold Noodles

Ingredients

• 10 oz wheat noodles
• 1 cucumber, julienned
• 1/4 cup neutral oil
• 2 tbsp chili flakes
• 1 tbsp whole cumin seeds
• 1/2 tsp ground coriander
• 6 garlic cloves, minced
• 3 tbsp rice or black vinegar
• 2 tbsp soy sauce
• 1 tsp sugar
• 3 scallions, sliced
• 1/4 cup chopped dill or cilantro
• Salt and black pepper

Steps

1. Put the chili flakes, cumin seeds, and coriander in a heatproof bowl with a pinch of salt.
2. Heat the oil until it just shimmers and wisps, around 250F (120C), then pour it over the spices in two additions, standing back as it foams.
3. Do not let the oil smoke before pouring. Above about 300F it scorches the chili flakes black and bitter within a second or two.
4. Stir the minced garlic with 3 tablespoons of cold water and a pinch of salt and leave it to stand for 10 minutes, making a garlic water rather than a raw paste.
5. Whisk the vinegar, soy sauce, and sugar together with the garlic water into a dressing.
6. Cook the noodles according to the package, then drain and rinse them under cold running water, rubbing with your hands until completely cold.
7. Rinsing off the surface starch is what keeps cold noodles separate instead of gluing into a solid block.
8. Toss the drained noodles with the dressing and cucumber, spoon the cumin chili oil over, and finish with the scallions and dill. Serve cold.

Allergen note: Contains gluten and soy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.