Lee Kum Kee's spectacular Sichuan Spicy Noodle Sauce
I've been keeping a reserve of a few core Lee Kum Kee Chinese sauces for some time now: the black bean garlic sauce; the chili bean sauce; the oyster sauce (the one with the boy and girl in a canoe with a giant mollusk; not the one with the panda); sometimes even the hoisin sauce if I have a complementary dish in mind.
Anyway, I was stocking up at the Ranch 99 in Monterey Park a few weeks back, and saw an LKK sauce I hadn't noticed before: the "Sichuan Spicy Noodle Sauce." It looked to me like a sauce for tan-tan (or dan-dan) noodle soup, one of my favorite restaurant dishes, but one of which I find myself desperately deprived.
I bought the sauce, and we mixed it up with some hot water and (thin yellow, though not egg) noodles and I am here to testify: it is tan-tan, and it is good. Garlicky, spicey, a little fishy, with a fermented bite.
Next time we made it with ground pork and bok-choy on top: once again, superb.
Then, after one more serving, it was gone. So we made a special trip back to Monterery Park, from Koreatown, and bought four more jars.
That's how good it is.