Quick & Easy Chinese (6 page)

In a medium bowl, combine the flour and water. Stir well to mix it up and turn it into a soft dough.

Lightly flour a work surface and your hands, and then scrape the dough out onto the floured work surface. Knead the dough for 5 minutes, turning and pressing to form it into a soft, smooth dough. Cover the dough with the bowl for a five-minute rest.

Divide the dough into 3 portions, cutting it apart with a butter knife or pastry scraper. Leaving the other two portions covered while you work, place one portion on the floured work surface, and roll it out into a big, round pancake, 6 to 8 inches in diameter.

Use about 1 teaspoon of the oil to lightly and evenly coat the surface of the pancake. Sprinkle it with 1 teaspoon of the salt, and then scatter about
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of the green onion over the pancake

Starting with the far edge and pulling it toward you, carefully roll up the pancake into a plump log. The soft dough will need a little coaxing, and it won’t be perfectly even, but that is just fine.

Shape the log into a fat spiral, turning the right end toward you to make the center and curving the remaining log around it. Tuck the loose end under and gently but firmly press to flatten it into a big, thick cake. Using your rolling pin, roll it gently into a 7-inch pancake. The green onion will tear the dough and poke out here and there, but that’s not a problem.

To cook, heat a heavy, medium skillet over medium-high heat until hot. Add about 2 teaspoons of the oil and turn to coat the bottom of the pan evenly. When a pinch of dough and a bit of green onion sizzle at once, place the pancake in the hot pan and cook until handsomely browned and fairly evenly cooked on one side, 2 to 3 minutes.

Turn and cook the other side for about 1 minute, until it is nicely browned and the bread is cooked through. Use the remaining dough to roll out, season, shape, and cook two more pancakes. Use additional oil as needed. Cut into quarters, and serve hot or warm.

FOR THE SESAME SAUCE

3 tablespoons Asian sesame paste or peanut butter

2 tablespoons soy sauce

2 tablespoons hot water

2 teaspoons red wine vinegar or cider vinegar

2 teaspooons sugar

1 teaspoon dark soy sauce (optional)

1 teaspoon Asian sesame oil

1 teaspoon Hot Chili Oil (page 175) or another hot sauce or chili paste

½ teaspoon salt

FOR THE NOODLES

8 ounces fresh Chinese-style egg noodles (or linguini or spaghetti, if necessary)

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cup thinly sliced green onion

¼ cup finely chopped Szechuan preserved vegetable (optional)

3 tablespoons chopped roasted, salted peanuts

1 cup cucumber slices (¼ inch thick)

To make the sesame sauce: In a medium bowl large enough to toss the noodles with the sauce, combine the sesame paste, soy sauce, water, vinegar, sugar, dark soy sauce, if using, sesame oil, chili oil, and salt. Stir to combine everything into a smooth, thick sauce.

To make the noodles: Bring a large pot of water to a rolling boil over high heat. Drop in the egg noodles and cook until tender but still firm, stirring now and again to separate them and help them cook evenly, about 2 minutes.

When the noodles are tender but still firm, drain well and place them in the bowl over the sauce. Toss well to coat the strands evenly. Add a little more hot water if needed to soften the noodles and spread out the sauce.

Add the green onion, Szechuan preserved vegetable, peanuts, and cucumber, and toss one last time to mix everything well. Transfer to a serving plate and serve warm, at room temperature, or cold.