Noodles with XO Pepperoni Sauce

NOTE 1: If preferred, the XO Sauce can be made ahead and stored in the fridge in a sealed jar before proceeding with adding it to the noodles, making it convenient and easy peasy. The amount makes quite a bit more than you may need, therefore, placing it in the fridge or freezer will last for a while.

Step 1: Heat the stock in a small saucepan on the stove or in a microwave-safe container until steaming hot, then add the dried mushrooms, remove from the heat, and allow the mushrooms to rest for 5 minutes to rehydrate. Pick the mushrooms out of the chicken stock (reserve the stock) and roughly chop them.

Step 2: Place the mushrooms, garlic, ginger, and shallots in the bowl of a food processor or mini-chopper and pulse until finely chopped but not pureed, about 12 short pulses.

Step 3: Combine the pepperoni, bacon, and oil in a wok and heat over medium-high heat. Cook, stirring, as the bacon and pepperoni start to bubble. Continue cooking, stirring frequently, until the bacon and pepperoni are starting to turn crisp and golden brown, about 8 minutes total, maintaining a steady bubble throughout the cooking process. Add the anchovies, stir to combine, and continue to cook for 1 minute, until the bacon and pepperoni are mostly crisp.

Step 4: Add the garlic/ginger/shallot/mushroom mixture and cook, stirring constantly, until the vegetables turn light golden brown, about 2 minutes. DO NOT let them overbrown at this point.

Step 5: Immediately add the Shaoxing wine, stir thoroughly, and allow to simmer for 30 seconds. Add the reserved chicken stock, the oyster sauce, fish sauce, soy sauce, and brown sugar. Reduce the heat to medium and continue to cook, stirring occasionally to prevent stuff from burning on the bottom, until the liquid no longer looks watery or soupy and the sauce has a thick, jam-like texture with a layer of oil on top, about 15 minutes. Remove from the heat and allow to cool. Discard the bay leaves and star anise, transfer to sealable containers, and store in the refrigerator for up to several months.

Step 6: Cook noodles according to package directions. As soon as they’re done cooking, place each portion in an individual serving bowl. Top with a tablespoon of light soy sauce or shoyu and a dash of black or Chinkiang vinegar. Add a couple tablespoons XO Pepperoni Sauce, some chopped scallions, toss with chopsticks, and serve. If desired, add a handful of mung bean sprouts or shredded cabbage to the water as you boil the noodles and serve them in the same bowl.

NOTE 2: Other Good Uses for XO Pepperoni Sauce:

Step 7: • As a table condiment for fried rice, or mixed right into the wok as the rice fries.

Step 8: • Spooned over grilled, roasted, or steamed vegetables (it’s especially nice over broccolini or Chinese broccoli, where it gets caught in the florets and leaves).

Step 9: • A spoonful added when stir-frying clams, shrimp, or other shellfish.

Step 10: • Added to any of the stir-fried eggplant recipes in this book.

Step 11: • Drizzled over grilled corn on the cob.

Step 12: • As a topping for tomato-based pasta dishes.

Step 13: • As a topping for grilled fish, shellfish, or meats.

Step 14: • A little added to salads, especially those with strong peppery or bitter greens.