Jessica Wang creates a unique version of sesame cold noodles by incorporating pickled mustard-green juice and orange zest, amplifying the flavor profile. She prepares pickled mustard greens by fermenting them in a 5% salt brine, ensuring the greens are fully submerged in the solution. After a few days, the pickles can be checked for tanginess. For convenience, prepared pickled mustard greens can be sourced from Chinese markets, though adjustments may be necessary in seasoning, particularly with soy sauce to address saltiness.
Jessica Wang, founder of Gu Grocery, enhances her mother's sesame cold noodles recipe using pickled mustard-green juice along with the zest and juice of orange for added flavor.
Wang simplifies the pickling process by using a 5% salt brine for fermenting Chinese mustard greens, providing a straightforward method for achieving desired tanginess after a few days.
For those unable to make their own pickled mustard greens, Jessica suggests checking out Chinese markets, but advises adjusting the saltiness of the dish when using store-bought options.
Each element of Jessica's noodle recipe is crafted to elevate traditional flavors, showcasing both personal heritage and innovative culinary techniques, particularly in using citrus alongside pickled ingredients.
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