Dai Business Noodles (Ban Shi Chu Mi Xian)

Prepare the Garlic Oil: Heat 0.5 cup of vegetable oil in a wok over medium heat. Add 20g sliced red onion and 2 cilantro roots. Fry for about 10 minutes until the onion is golden. Remove and discard the onion and cilantro roots.

To the same oil, add 4 cloves minced garlic, 1 inch smashed ginger, 1 Chinese black cardamom, and 1 star anise. Reduce heat to medium-low and fry for 4-5 minutes until the garlic is barely golden. Turn off the heat and let it continue to fry for another minute.

Remove and reserve the ginger, black cardamom, and star anise. Transfer the garlic oil to a bowl and set aside.

Prepare the Sauce Substitute: In a small bowl, combine 1 tbsp tomato paste, 1 tbsp Pixian Doubanjiang, and 1 tbsp Hunan Dojiao (or Sambal Oelek). Set aside.

Prepare the Meat Sauce: Strain 4 tbsp of the prepared garlic oil back into the wok. Add 250g minced pork and fry over medium-high heat for about 5 minutes until almost browned. Scrape the pork to the side of the wok to drain any excess oil.

Add the sauce substitute (tomato paste, doubanjiang, dojiao) to the oil in the wok. Fry over low heat for about 2 minutes until the oil is stained a nice red color. Then, mix the pork and sauces together.

Add 450g roughly minced tomatoes (blanched, peeled, and deseeded) and the reserved ginger, black cardamom, and star anise to the wok. Fry over medium heat for 10-15 minutes until the tomatoes are well broken down and the oil starts to separate again.

Prepare the Slurry: In a measuring cup, combine 1 tbsp starch, 1.25 cups water, 2 tbsp soy sauce, 0.5 tsp dark soy sauce, 0.5 tbsp oyster sauce, 0.25 tsp MSG, 1/8 tsp salt, and 1/8 tsp chicken bouillon powder. Mix well until smooth.

Pour the slurry into the meat sauce in the wok. Continue to cook for 3-4 minutes, stirring constantly, until the sauce has thickened to your desired consistency. Remove the meat sauce from the heat and reserve.

Prepare Rice Noodles (for office lunch): Soak 120g dried rice noodles in cold water for about 1 hour until softened. Cook the softened noodles in boiling water for approximately 30 seconds until al dente. Immediately drain and rinse the noodles in cold water, lifting and jiggling them for 2-3 minutes until completely cooled. Drain well, then bag and refrigerate overnight.

Prepare Sauce & Oil for Office: Bag 1/3 cup of the prepared meat sauce and 1 tbsp of the garlic oil (including the fried garlic bits) together in a small plastic bag. Tie it securely and refrigerate.

Prepare Toppings for Office: Finely chop 1 clove garlic, 1 spicy fresh chili, 10g culantro, and 10g cilantro. Bag these chopped fresh toppings together in a small plastic bag and refrigerate.

Prepare Seasoned Peanuts for Office: In another small plastic bag, combine 1 tbsp chopped roasted peanuts, 1/8 tsp salt, 1/8 tsp MSG, 1/8 tsp Sichuan pepper powder, and 1 tsp chili flakes. Tie it securely and refrigerate.

Assemble at Office: Place the refrigerated rice noodles in a heat-safe cup. Pour hot water (from a kettle or dispenser) over the noodles, ensuring they are fully submerged. Jiggle the noodles with chopsticks for 15-30 seconds to loosen and revive them. Drain the water completely.

Microwave the bagged meat sauce and garlic oil until warm (or room temperature, as preferred). Pour the warmed sauce and oil over the revived noodles. Add the bagged fresh chopped toppings and the bagged seasoned peanuts.

Mix all ingredients thoroughly with chopsticks until well combined. Enjoy your Dai Business Noodles!