I'm excited to share a recipe that's been a part of my culinary journey – the Fujian style Ban Mian. This dish is known for its rich broths and hearty noodles. Originating from the coastal Fujian province in China, Ban Mian has evolved over the centuries, embracing diverse flavors and ingredients, making it a beloved comfort food across Asia.
My take on this classic brings together the essence of traditional Fujian cooking with my own personal story.
During my military service, Ban Mian became a go-to meal, a reminder of both the financial constraints and the creativity of that time in my life. Working with limited resources, I crafted a version that was both economical and satisfying, using ingredients like peanut butter and homemade chili oil to elevate simple noodles into a dish brimming with flavor and warmth.
Partnering with Peacock Brand for this recipe was a milestone in my cooking journey, symbolizing how a dish that originated from a need for simple, cost-effective meals could turn into a recipe worthy of collaboration with a local brand.
Each serving of this Ban Mian, with its blend of savory, sweet, and spicy, is a nod to its Fujian roots and a tribute to the times when I relied on cooking not just as a way to feed myself, but as a means to find joy and creativity in challenging circumstances.
It's amazing how food not only connects us to our past but also opens doors to new opportunities and collaborations. I am using this gorgeous handmade dinnerware from KRA Sanctuary.
Ingredients:
(Serve 1)
Soy Sauce, 2 TBSP
Peanut Butter, 2 TBSP
Pure Honey, 1 TBSP
Chili Oil Homemade, 1 TBSP Adjust To Preference
Toasted Sesame Oil, 1/2 TBSP
Peacock Brand's Brown Rice Vermicelli, 75g or Wanton Noodles
Fried Egg, To Serve (Optional)
Scallions Coarsely Chopped, For Garnishing
Equipment:
Pot
Directions:
Please visit my "How To Make Chili Oil" page for the recipe.
Add soy, peanut butter, honey, chili oil and sesame oil to a serving bowl.
Mix to combine well.
Soak vermicelli in some hot water for about 5 mins or until al dente.
Loosen up the sauce with 1/3 cup of that soaking liquid.
Add in the vermicelli and toss to coat well with the sauce.
*If you are using wanton noodles, cook them in simmering water until they float to the surface or until cooked thru'.*
Serve immediately with fried egg and garnish with some scallions.
Nostalgic...
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