XFF Noodle Sauce from Xi'an Famous Foods: The Cuisine of Western China, from New York's Favorite Noodle Shop by Jason Wang
For dense hand-pulled noodles, you’re going to want the sauce to be saltier and spicier, balancing out the thick wheat noodles with extra aromatics for depth of
Ingredients
- Dash of white pepper powder
- 1½-inch (4 cm) piece fresh ginger, peeled and sliced
- 1 teaspoon fennel seeds
- ½ teaspoon salt
- 1 bay leaf
- ½ teaspoon Sichuan peppercorns
- 1 star anise pod
- ½ teaspoon sugar
- 1 tablespoon oyster sauce
- ⅓ cup (75 ml) black vinegar
- 1 cup (240 ml) soy sauce
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