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HOMEMADE INSTANT NOODLE, WILL NO LONGER BE AN OXYMORON
Today we’re launching yet another recipe series! One that I’ve been wanting to put together for awhile and, if I’m being totally honest, I haven’t been this excited about something for a long time.
It’s called, Homemade Instant Noodle Mix Series!
This new series is my answer to my own struggle over the years during the frequent occurrences when instant noodles – one of my loyal and trusty, lifelong companion – fails to be A) adequately satisfying, B) available at wherever I am currently residing, C) excessively reliant on chemical flavorings and preservatives, and D) reaching the full potential of the culinary wonderland that instant noodles have every capability to become.
This series will bring you relatively easy recipes that each creates one large batch of an ultra-concentrated seasoning, very much like the flavoring packets that come with commercially packaged instant noodles except in a larger quantity, which you could later use to build better-than-most-commercially-sold instant noodles simply by adding water, stock, and noodles of your choice. Less than 20 minutes of cooking will secure you with a great number of highly gratified, 5-minutes slurps for months to come. Just the mere idea of having contributed a few of these into this rotten, twisted, putrid world of our own making, makes me feel like I’ve done my part as a repenting member of the society and thus releases me from a few years of intensive therapies.
Because from this day on, homemade instant noodle will no longer be an oxymoron. From this day on, whenever we crave either the convenience or deliciousness of an instant slurp, we shall be free from concerns of being mummified by excessive preservatives or growing a fifth limb from the unpronounceable ingredients in fine prints. From this glorious day on, we the people, shall not be denied of our rights to all the possibilities of instant noodling based on our nationality, wealth, travel visas, broken supermarket inventories, the tyranny of international trading policies and above all, the utter lack of creativity from every major instant noodle manufacturers. Hear me, Zeus!…
Okay that’s a bit much but you get the point. This series will touch upon new slurpable delights inspired by Taiwan, Japan, Korea, Southeast Asian and etc, but to kickstart it:
WHAT: A Lady And Pups classic from the archive called Crack Slurp, now reincarnated in a single, streamlined, simplified and formulated sauce that you can keep in a bottle.
WHY: This is actually the dish that inspired me to create this series in the first place. As previously confessed, we eat this noodle possibly more often than any other single item on the menu, so much as that I’ve been wanting, for quite some time, to coordinate its previously tedious components into a single, cohesive formula, one that I could literally grab from the fridge and dress the noodles in one stroke.
HOW: After some considerations, I’ve removed the one component from the original recipe that may deter some people from trying it out, and that is to render chicken fat, aka schmaltz, from chicken skins and such. The animal fat would obviously provide an added aroma and richness to the dish, but for practicality sake, I’ve concluded that properly treated vegetable oils could bring the noodles to close standings as well, by dialing up on the uniquely floral fragrance from Sichuan peppercorns. Then instead of having the fried shallots as a loose component, I blended it together with the rest of the seasonings to create an one-stop, fiercely aromatic, savory, spicy and tingling oil sands if you will, that properly adheres to the noodles of your choosing in a perfect ratio of smooth grit and grease.
If you haven’t been touched by the promise of fried shallots, no thanks needed. If you haven’t been called to the light of Sichuan chili paste, the mothership of Sichuan cuisines, the pleasure’s all mine. If you find yourself utterly powerless to pull away from this potentially addictive dope which costs nothing and goes everything, that you need to pour it down the trash before burning it with lighter’s fuel to stop yourself from salvaging… well, I offer no apology as well.
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Ingredients Instructions
https://ladyandpups.com/2018/05/24/homemade-instant-noodle-mix-series-crack-slurp-mix/
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70 responses to “Homemade instant noodle mix series: Crack slurp mix”
Is there a substitute for doubon chili paste – can I use gojujang?
Janis, Sichuan douban chili past is NOT the same thing as gojujang. Gojujang is often sweet, and has a great content of it being startch, not as pungent and powerful as douban in my opinion. I would really encourage you to try sichuan douban paste (just a simple click from Amazon :). I think you’ll love it.
This looks so good! Thanks for the link to the ingredients on Amazon. Could you suggest some dried asian noodles on Amazon too? I’m not sure what kind would be good. Thank you!
Tara, I think this Korean kind should be good and similar to what I used: https://www.amazon.com/Assi-Oriental-Noodle-Noodles-Jjajang/dp/B07CJPQZ2R/ref=sr_1_56_a_it?ie=UTF8&qid=1527220156&sr=8-56&keywords=dried%2Bnoodle&th=1.
God help me! Yikes, I love it. Like Sichuan chili crunchy paste, but better.My daughter makes fermented gojujang so I will make this for sure.
When will your book be launched? Hope you come to Vancouver for book tour.
Cheers Mandy
Linda, keep in mind that Korean gojujang and Sichuan chili paste is not the same thing, but maybe it’ll work in a different way as well. Let me know :)
Oh, I miss read thus, I do have douban paste also so no problemo.
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Hello, love this recipe already. By chance is there any substitution for Sichuan peppercorns? I’m concerned that this may be a very spicy dish. If I don’t want it as spicy, could I substitute regular peppercorns or something in for this recipe? Thanks for the help and considerations!
BnT, sichuan peppercorns are actually not spicy at all :) They only provide the “numbing” factor, making your tongue tingle a bit. What makes it spicy is actually the Sichuan chili paste. But I would say that this recipe is not that spicy really.
I am SO excited for this!
I have a question though. I have a very small fridge and I tend to freeze everything in single-serving size batches in a free-standing freezer instead. Do you think this would do OK frozen?
Erica, you can certainly freeze it. BUT, you’ll have to divide it into SMALL INDIVIDUAL servings first, and re-warm up so it’s liquid form again before using :)
I proclaim you as my Kitchen Goddess, or does sainthood come first?
Susan, I’ll take both lol!
Which noodles did you use in the photo? I’ve never seen those.
Sarah, it’s a dried flat noodle from Taiwan. But you can use all kinds of dried Asian noodles :)
Yes! I just moved to Taiwan and these are my favorite noodle =) I think here they’re called Guanmiao noodles (關廟麵), after the district in Tainan they come from. They’re so good, and since they’re sun-dried they’re not greasy!
I can’t wait to make this! Will the fish sauce be missed if omitted? Trying to make it vegetarian…
Tammy, sure you can replace it with soy sauce :)
this is everything i love in a sauce. thank you!
Ohh – I predict this will be my favorite series!! However, I’d prefer to use the schmaltz as I’ve enjoyed the original crack-slurp so much. The ratios here don’t seem to be the same. How much schmaltz instead of canola would you recommend? Thanks much!
Dawn, yes I have changed the ratio a bit, and simplified the ingredients. You can of course use schmaltz if you’d like, even better! Schmaltz will solidify after chilling, making the sauce just slightly harder to remix later, but if that’s not a concern then I’d say swap 100%.
Great – thanks again!
can I mix chicken and duck fat?
Hollis, yes!
Looks amazing! Was wondering what the shelf life is?
Christina, definitely keep it in the fridge. It’s so salty that I think it will keep for at least 2 months.
This noodle mix sounds fabulous. I’m stuck for what non-stick pot to use, all I have is stainless steel or Le Creuset and I don’t that I can use high heat with the Le Creuset. Out of curiosity could you tell us what you use?
Cathy, I just used a small teflon soup pot :)
Yess!!! I loved your original crack slurp recipe and article!!!!
Can’t wait to try this, egg on top obviously :)
I feel like toasted black sesame seeds sprinkling action at the end would do good as well.
Hi Mandy – would u suggest fine sieving the ground Szechuan peppercorns if you are grinding them whole? Thanks and totally love everything you do :)
Chris, I don’t have a problem with tiny bits of Sichuan peppercorns so I never sieve it. But if you want super fine texture, you can :)
I love this recipe post! Beautiful and raw photography as well.
Thank you so much for this recipe. Here is my question: Can I, um, somehow turn this…into soup? Or is it not worth it?
Bela, no I don’t think it’ll work for soup. But I’ll have more soup noodle mix coming up in the following weeks ;)
I’m on the edge of my seat :)
Yum! These look so delicious!
Kari
http://sweetteasweetie.com/aged-cheddar-sliders-with-pineapple-guacamole/
Yumyumyum – can’t wait to try this. If I were to be lazy and use store-bought fried shallots (have a bag from Taiwan to finish up), about how much do you think I should use? Half a cup? Three-quarters?
Hilda, if you use store-bought fried shallot, the oil will not have any aroma from frying the shallots, and the sauce will be less aromatic as a result. I don’t know if doubling the fried shallots will help, which will be about 2 cups.
Ok, that is a very good point. You’ve convinced me not to go the lazy route!
wow
This looks so good! Thanks for the link to the ingredients
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This sounds amazing. I can’t wait to try it. If, I make this sauce and store it in a mason jar do I need to refrigerate it and how long do you think it would last?
What type of noodles are you using in the photos that accompany this recipe?
This was amazing!!! I have been reading your blog for years and have never tried any of your recipes before. I was able to find all of the ingredients at my local Asian market and used 2 cups of store bough fried shallots (we don’t have a range hood right now. I definitely see us eating this ALL the time. As a new mom, this series is perfect. I can’t wait to try your quick noodle bowls!
making a vegan version of this, subbing a recipe for vegan fish sauce (cooks illustrated site if anyone needs to know)! THANK you for the helpful link to the good Pi Xian paste!
Just made this..delicious! I’m actually transferring some of this to a jar
as a gift to a friend. (initially it was going to be a larger jar…) lol.
Threw some pea sprouts in with the noodles. YUM!
Loved the sauce…So, I now have lots of pepper corns and chili paste how else can I use it.
Some ideas please.
Lorelyn, here’s a search link on my blog that uses Sichuan douban paste: http://u6n.80b.mytemp.website/?s=douban :)
I love the labels. What font did you use and what kind of paper for the labels? These would be fun food gifts.
Libay, the font is condensed avenir, and simple brown paper with double-sided tape :)
Thank you
I have some Chinese black vinegar. My guess is I would match the balsamic amount for a possibly more authentic taste?
clutchngrab, I actually prefer balsamic vinegar in this recipe because it’s fruity and not as intrusive :)
Hi Mandy, I’m vegan but would really like to make this recipe. What would you recommend as a substitution for fish sauce?
Charlene, you can just substitute with soy sauce :).
So this is somewhat unimportant, but I love these labels! Did you buy them or make them?
I will definitely be making batches of this for family and friends. Is Sichuan Chili Bean Paste the same as Lee Kum Kee Chili Bean Paste?
Luke, I think yes, but I do not like lee Kim kee chili bean paste/doubanjiang. If at all possible, try to get the same type as the link I have included in the recipe (not a sponsor).
Am I right that you transfer the whole cup of oil to the blender?
Matthias, that is correct!
Made this last weekend and my husband can’t get enough. The seasoning is just right. I even found the noodles that you have in the pictures. Easy recipe with fantastic results. Thank you for the recipe.
Oh my goodness, this sauce was absolutely fantastic! It really wasn’t spicy at all to my taste, but I’m eager to try mixing in more of the douban paste in the future. I wasn’t sure if I needed red or green Sichuan peppers, but after referencing another of your recipes, I decided to mix the two, having slightly more of the red than the green, and it turned out great with a slight numbness ☺️. Thank you so much for a great recipe!!! I’m so excited to use up the rest of my mason jar of this stuff.
You have the best cocktail recipes! The watermelon one is calling my name on this rainy afternoon. I need a taste of summer!
I made this last night and it was a huge hit!
Adding aromatic fried onions enhances the dish’s visual appeal.
awesome recipie by all the times.
amazing
Really appreciate this detailed Crack Slurp Mix recipe! The way you replaced chicken fat with floral Sichuan peppercorn oil without losing richness is a smart twist. I’ve tried blending fried shallots into sauces before, and it definitely elevates the texture and flavor—makes homemade instant noodles feel truly next level.
Really appreciate this detailed breakdown of the Crack Slurp mix! Your method of blending fried shallots into the seasoning oil is a clever way to deepen flavor without extra steps—I’ve found that using a similar technique with garlic oil adds a nice twist. This homemade instant noodle mix series truly redefines what instant noodles can be.
This is pure noodle liberation! Love the passion, the humor, and the promise of customizable, preservative-free slurps—can’t wait to start mixing up my own stash!