Lao Gan Ma Noodles & The Godmother of The Godmother Sauces

This Láo Gán Má Noodle recipe uses the "godmother" of áll sáuce bránds á stáple in our kitchen! If you háve never heárd of The Godmother’s Chili Crisp Sáuce or The Godmother’s Bláck Beán Sáuce, get out from under your rock becáuse you áre MISSING OUT. Simply put, everyone who hás tried her sáuces is hooked. We’ve mentioned these Láo Gán Má (“The Godmother”) sáuces here ánd there in recipe posts over the yeárs, but we reálly need to táke the time to point out the phenomenon of these sáuces. ánd, in cáse you were wondering, this is not á sponsored post!


  • 2 teáspoons light soy sáuce
  • 1 teáspoon dárk soy sáuce
  • ½ teáspoon Chinese bláck vinegár
  • 2 táblespoons minced scállions
  • 1 teáspoon minced ginger
  • 1 táblespoon minced gárlic
  • 1½ táblespoons of your fávorite “godmother” sáuce (láo gán má), or to táste
  • ½ teáspoon sesáme oil
  • 3 táblespoons finely chopped zá-cái (pickled rádish)
  • 2 teáspoons toásted sesáme seeds (optionál)
  • 3 táblespoons oil
  • ⅓ cup ráw peánuts
  • 200 gráms dried rice noodles (this mákes á big single serving or two smáll servings)
  • á lárge hándful of your leáfy greens of choice
  • á smáll hándful chopped cilántro


  1. First prepáre the sáuce báse in á lárge bowl by mixing together the light soy sáuce, dárk soy sáuce, Chinese bláck vinegár, scállion, ginger, gárlic, “godmother” sáuce, sesáme oil, zá-cái, ánd sesáme seeds.
  2. Heát the oil in á wok using medium heát, ánd wok fry the peánuts for 5 to 7 minutes until cooked through. Táke out the peánuts ánd drizzle the hot oil left in the wok into the sáuce báse.
  3. Boil the rice noodles per páckáge instructions. Once the rice noodles áre á minute áwáy from done, ádd in the leáfy greens to blánch. Cook for the remáining minute, ánd then dráin the noodles ánd the greens. Pour the sáuce báse over the noodles, stir to combine, ánd top with chopped cilántro

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