Noodles with XO Pepperoni Sauce Recipe | James Beard Foundation

Name: Noodles with XO Pepperoni Sauce Recipe | James Beard Foundation
Ingredients: 1 cup (240 ml) homemade or store-bought low-sodium chicken stock or dashi; ½ ounce (15 g) dried porcini, shiitake, or maitake mushrooms; 6 medium garlic cloves (15 to 20 g), smashed with the flat side of a knife; One 2-inch piece fresh ginger, cut into coin-sized disks; 2 medium shallots (about 3 ounces/90 g), roughly chopped; 4 ounces (120 g) pepperoni or Spanish dry-cured chorizo, very finely minced (see Notes); 4 ounces (120 g) bacon or pancetta, very finely minced (see Notes); ¾ cup (180 ml) vegetable or canola oil; 6 oil-packed anchovy fillets, finely minced; 1 tablespoon ground Korean chile flakes (gochugaru; see Notes); 2 dried bay leaves; 1 whole star anise; ½ cup (120 ml) Shaoxing wine; 2 tablespoons (45 ml) oyster sauce; 1 tablespoon (30 ml) fish sauce; 2 tablespoons (30 ml) light soy sauce or shoyu; 2 tablespoons (24 g) dark brown sugar

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Noodles with XO Pepperoni Sauce "XO sauce is a modern condiment created by Hong Kong chefs that combines a ton of ingredients rich in the glutamates and

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Ingredients

1 cup (240 ml) homemade or store-bought low-sodium chicken stock or dashi
½ ounce (15 g) dried porcini, shiitake, or maitake mushrooms
6 medium garlic cloves (15 to 20 g), smashed with the flat side of a knife
One 2-inch piece fresh ginger, cut into coin-sized disks
2 medium shallots (about 3 ounces/90 g), roughly chopped
4 ounces (120 g) pepperoni or Spanish dry-cured chorizo, very finely minced (see Notes)
4 ounces (120 g) bacon or pancetta, very finely minced (see Notes)
¾ cup (180 ml) vegetable or canola oil
6 oil-packed anchovy fillets, finely minced
1 tablespoon ground Korean chile flakes (gochugaru; see Notes)
2 dried bay leaves
1 whole star anise
½ cup (120 ml) Shaoxing wine
2 tablespoons (45 ml) oyster sauce
1 tablespoon (30 ml) fish sauce
2 tablespoons (30 ml) light soy sauce or shoyu
2 tablespoons (24 g) dark brown sugar