If you’re fan of IFC’s hit show Portlandia, you’ve surely seen the following clip:
Bird crafts are cool and all, but if you really want to beat everyone to the next arts and crafts boom, might I suggest adding the humble chicken egg to your cultural caché? Don’t worry if you’re not the type to do appliqué. You can still endlessly debate which came first, the chicken or the egg, all while chowing down on the perfect protein.
Below you’ll find one of Cameron’s favorite “any night” dishes. (I like it quite a lot, too.) Drawing upon the spicy side of Chinese food, my new go-to cookbook writer Fuchsia Dunlop features this recipe in her recently released Every Grain of Rice. I sang its praises earlier this month here.
If you’re vegan, this spicy noodle dish can still be yours: eliminate the egg and add crispy pan-fried tofu, broccoli, and a sweet bell pepper. I recommend breaking out the chopsticks for maximum noodle slurping.
Fuchsia Dunlop’s Emergency Midnight Noodles, or Fu Xia Fang Bian Mian
Serves 2 as a main dish or 4 as a side
7 oz (200 g) Chinese dried wheat or buckwheat noodles, or 11 oz (300 g) fresh noodles
2 spring onions, greens part only, finely sliced
For the sauce
3-4 tbsp tamari soy sauce
2 tbsp Chinkiang vinegar
4 tbsp chili oil with its sediment
1 tsp sesame oil
An egg or two for each person
1. Combine all the sauce ingredients in a serving bowl.
2. Cook the noodles. Rinse, drain and put in the serving bowl. You’ll notice I used Japanese soba noodles and a handful of udon noodles. I scoured the Asian food market near my neighborhood but had no luck finding Chinese buckwheat noodled. The soba worked just fine, though.
3. Scatter with the spring onions. Mix well before eating.
4. If desired, top with eggs, fried on both sides.
5. I also fried some extra firm tofu, a small head of broccoli, and a yellow bell pepper to include as a vegan side. If you don’t mind bastardizing the recipe, mix in these veggies and protein to the noodles. I’ll warn you. Most of my Chinese friends would probably raise their eyebrows at your culinary trespass.