Noodles with Xo Pepperoni Sauce

jamesbeard.org

Sophielu

1 cup (240 ml) homemade or store-bought low-sodium chicken stock or dashi

½ ounce (15 g) dried porcini, shiitake, or maitake mushrooms

6 medium garlic cloves (15 to 20 g), smashed with the flat side of a knife

One 2-inch piece fresh ginger, cut into coin-sized disks

2 medium shallots (about 3 ounces/90 g), roughly chopped

4 ounces (120 g) pepperoni or Spanish dry-cured chorizo, very finely minced (see Notes)

4 ounces (120 g) bacon or pancetta, very finely minced (see Notes)

¾ cup (180 ml) vegetable or canola oil

6 oil-packed anchovy fillets, finely minced

1 tablespoon ground Korean chile flakes (gochugaru; see Notes)

2 dried bay leaves

1 whole star anise

½ cup (120 ml) Shaoxing wine

2 tablespoons (45 ml) oyster sauce

1 tablespoon (30 ml) fish sauce

2 tablespoons (30 ml) light soy sauce or shoyu

2 tablespoons (24 g) dark brown sugar

Directions at jamesbeard.org

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