We quickly put our Ho Fun noodles and my Chow Fun skills to the test. I wanted to make Peking Duck chow fun, but today I was sorely lacking in ingredients to execute my inspiration. I made do. I started with succulent guanciale from Joshua Smith of Moody’s Delicatessen & Provisions and New England Charcuterie. I added some green onion and quickly followed that with just-cooked ho fun noodles. Next came a spoonful of our homemade hoisin sauce and a splash of soy sauce. The noodles were slippery and chewy, decadent and delicious. The meat, fatty and funky in the very best way. The hoisin sauce added depth and brightened the dish, and the green onions contributed the fresh allium flavor that Aki requires. It was a tasty plate of food. And I’m ready to tackle the duck version next.
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