Chopped pecans prepared Dandanmian style and served over tender noodles, topped with a garlic pecan crunch chili oil and sweet and savory sauce, garnished with green onions.
6 ea – scallions, sliced, whites & greens separated
3 cloves – garlic, chopped
1 cup – water
5 Tbsp – hoisin sauce
5 Tbsp – soy sauce
4 Tbsp – Chinese black vinegar
½ tsp – cornstarch
4 Tbsp – pecan flour (or ground pecans)
2 Tbsp – pecan butter
2 tsp – kosher salt
¼ tsp – ground cayenne pepper
½ tsp – cracked pepper
½ tsp – five spice powder
2 tsp – ground Szechuan peppercorn
3 Tbsp – spicy chili crisp
2 pounds – cooked Chinese noodles
Canola oil – as needed
Preparation
Fill a small pot with water and add pecan pieces, bring them to a boil and soften, about 10 minutes. Turn off heat and cool before straining. Discard the liquid.
In a small bowl, make the sauce by whisking vinegar, soy sauce, water, garlic, hoisin, cayenne, five spice, pepper, pecan butter, pecan flour, cornstarch, and Szechuan peppercorn.
Prepare a sauce pan and add about ¼ cup of canola oil, add ¼ cup of the drained pecan pieces. Cook over medium-low heat until pecans are golden brown. Mix in chili crisp and allow to cool.
In a sauté pan, add canola oil to coat, add in scallion white followed by drained pecans, sauté over medium until light brown, add in ½ cup of the sauce, bring to a boil and move to a container.
Coat pan with oil, add spinach and cook until just wilted. Remove and coat with oil again.
Add noodles and sauté for 1 minute. Pour in the remaining sauce and cook until thickened.
Plate noodles, top with spinach, pecans, oil, and chopped scallion greens. Serve immediately.
