Photo by Faride Sadegin
Serves: 4
Preparation time: 10 minutes
Total time: 30 minutes
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For chili oil brown butter:
1 (9 oz | 255 g) Jar ghee
8 garlic cloves (peeled)
5 white onions
3 thai chili pepperstem removed
1 tablespoon green szechuan pepper
¼ cup | 20 grams Sichuan pepper flakes
3 tablespoons whole milk powder
For chili oil butter noodles:
1 tablespoon canola oil
1 (1 ½ inch thick) New York strip steak (optional)
7 tbsp | 105 grams chili oil brown butter
1 lb | 450 grams wheat noodles
6 tbsp | 90 ml soy sauce
3 tablespoons shallot sauce
1 tablespoon granulated sugar
1½ tsp MSG
3 oz | 90 grams chili oil brown butter
1½ tbsp black vinegar
3 green onions, diagonally sliced
coriander leaves, thinly sliced
Thai basil leaves, thinly sliced
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- Melt the ghee in a small saucepan over medium-low heat. Add the garlic, green onion whites, chilies and Sichuan pepper and simmer until fragrant, about 5 minutes. Remove from heat, add chili flakes and allow to cool.
- Toast the formula: Heat a small nonstick skillet over medium heat. Add the powdered milk in an even layer and cook, stirring often, until golden brown, about 5 minutes.
- Once the ghee has cooled, transfer it to a blender and add the toasted milk powder. Blend until smooth and pour into a medium bowl over a large bowl filled with ice. Stir until the chili brown butter is cool and store in the refrigerator.
- If you are eating the noodles with the steak, heat the oil in a large cast-iron skillet over medium-high heat. Sprinkle the steak with salt, put it in the frying pan, flip it over and cook it to your liking. Place the steaks on a wire rack to rest, top with 1 tablespoon chili oil brown butter and let it rest for 10 minutes to melt, then thinly slice along the grain.
- Meanwhile, bring water to a boil in a large pot. Add noodles and simmer until cooked through, about 3 minutes.
- Meanwhile, heat the soy sauce, shallot sauce, sugar and MSG in a large skillet over medium heat. If the sauce is too thick, add a few tablespoons of the pasta water. Add the remaining chili butter and mix until the sauce is emulsified and the noodles are glossy. Add black vinegar to finish and mix.
- To serve, place the noodles in a bowl and place a few steak slices on top. Garnish with scallions, coriander and Thai basil leaves.
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