Sunday Paper Recommends—Week of September 24, 2023

At The Sunday Paper, we often discover books, podcasts, films, and other works that move the needle and spark inspiring change. We hope these suggestions—plus this new recipe—open your heart and mind and encourage you to come together for meaningful conversations.

What We're Watching

The new Amazon Prime series Gen V is a thrilling superhero saga and the ultimate escape. A collection of talented and quirky superheroes attending Godolkin University, a college for superheroes, are vying for a chance to join the elite superhero team until a dark side comes into the fold. Gen V is a much anticipated spin-off from the wildly popular series The Boys. The first episode airs this Friday, September 29th. Starring one of our favorites, Patrick Schwarzenegger playing Golden Boy, this is a wild ride you won't want to miss!

What We're Reading

Mental health advocate Michael Tennant aims to build more inclusive and compassionate communities—and he's doing just this with his new book, The Power of Empathy. An actionable guide for creating personal and social change, the pages offer exercises in building empathy and tools for creating a better world. And Kris Carr, the bestselling author and advocate, is back with a new book, I'm Not A Mourning Person. Filled with insight around loss, grief, and unexpected life changes, Karr lights an electric path toward living fully and learning from challenge.

What We're Listening to

NFL stars Jason and Travis Kelce are two of today's most impressive athletes. But do you know the brothers are remarkable conversationalists and fantastic interviewers off the field? Their podcast New Heights gives us behind-the-scenes NFL bits, insights into the games, and occasional interviews with special guests. It's good fun—and these guys are also mic-drop hilarious!

What We're Making

Happiness for me is slurping a deep bowl of these classic noodles—they’re an iconic Sichuan street food dish for a reason! They rose to fame in Chengdu, where they were sold by street hawkers, who carried their wares in baskets tied to bamboo poles (called dan in Chinese); hence, their namesake. Because they’re so famous, there are countless variations that have evolved from the original, from Taiwanese to Japanese versions. The beauty of these noodles is that they’re delicious no matter what, but these are the dan dan noodles I know.

An essential ingredient in dan dan noodles is yacai, preserved mustard greens. They add the necessary deep umami funk and crunch that make dan dan noodles so addictive. Yibin Suimi Yacai is the brand to get, but it can be hard to find. Try your local Chinese grocery store or search online. If you absolutely cannot find it, you can do without it.

Makes 4 servings

MEAT TOPPING
Neutral oil for frying
2 Tbsp Yibin Suimi Yacai
1⁄4 lb / 115g ground beef or pork
1 tsp light soy sauce
1 tsp dark soy sauce

SAUCE
4 Tbsp Sichuan Chili Crisp (page 218)
2 Tbsp light soy sauce
2 Tbsp dark soy sauce
1 tsp Ground Roasted Sichuan Pepper, plus more for garnish
4 Tbsp thinly sliced scallions, green parts only, plus more for garnish
1   lb / 450g dried thin Chinese wheat noodles or noodles of your choice

1. To make the topping: In a wok over high heat, warm the oil until very hot. Add the suimi yacai and stir-fry for 1 minute, until fragrant. Add the ground meat and both soy sauces and cook for 5 to 6 minutes, until the meat is brown but not dry.

2. To make the sauce: In a small bowl, combine the chili crisp, both soy sauces, roasted Sichuan pepper, and scallions. Divide the sauce evenly into four small bowls.

3. To cook the noodles: In a medium pot over high heat, bring water to a boil and cook the noodles according to the package instructions. Drain the noodles in a colander and rinse under cold water to stop them from cooking further.

4. When ready to serve, divide the noodles among the four bowls with the sauce and top with the ground meat. Garnish with the scallions and a dash of roasted Sichuan pepper.

Get your copy of The Book of Sichuan Chili Crisp: Spicy Recipes and Stories from Fly by Jing's Kitchen here.