Lao Gan Ma, Zing, Fly by Jing, Super Magic Taste, MiLà, Bowlcut, Holy Duck, Boon
Spicy, Roasty, Salty, Savory
There are few things I wouldn’t add chili crisp to for a boost of spice and umami. Lao Gan Ma is the most widely available, but look for their Spicy Chili Crisp made with soybeans, since some of their other chili oil products contain gluten. Not all chili oils are gluten-free, as some contain soy sauce.
‘dan dan mian’, a symbol of sichuanese food, translates to ‘street vendor noodles’ or more literally to ‘carry carry noodles’ as this iconic bowl was sold off of bamboo shoulder poles back in the day.
consequently, it is not a soupy dish and relies on the incredibly savory ground pork for most of its flavour. these are the types of dishes that I want to make more accessible to reid as traditional restaurants will always make it the way its been made. with some minor tweaks to ingredients, asian dishes like this can easily be made gluten free.
we use soba king millet and brown rice noodles as they have the same ‘al dente’ springy texture as ramen.
you can sub the pork for ground round and the chicken stock for veg stock for a vegan version.
soft and chewy rice cakes are decadently coated in umami-rich xo sauce made from dried seafood, shallots, garlic, and chilis. tossed with ground pork, shrimp and greens, this dish makes for a quick and texturally satisfying meal.
note - not all xo sauces are gluten-free so make sure to read the labels!