Spicy black vinegar noodles
( SERVES 2 )
Photo by Doug Sherring
Karena has always loved noodles and she is always whipping up these Asian ones. Black vinegar is a staple in our house and a generous pour gives these noodles a delicious zingy flavour.
|2 servings||Egg noodles, we used bundled thin egg noodles|
|1 Tbsp||Chilli flakes|
|2 Tbsp||Sesame oil|
|1||Red chilli, deseeded and finely chopped|
|2 cloves||Garlic, crushed|
|2 cm||Ginger, finely chopped|
|1 Tbsp||Soy sauce|
|2 Tbsp||Black vinegar|
|1 Tbsp||Dark soy sauce, ABC sauce (a thick & sweet soy sauce)|
|1||Spring onion, chopped|
|¼ cup||Fresh coriander|
- Fill a medium pot with water and bring to the boil. Add noodles and cook as per packet instructions. Drain and set aside.
- In a frying pan add the chilli flakes and toast them over a medium heat. Add sesame oil and heat.
- Blend the fresh chilli, garlic and ginger either in a mortar and pestle or a hand blender. Add this to the hot sesame oil and cook for about 5 minutes or until you can start to smell the fragrance being released from the mix. Be careful not to burn it.
- Add the noodles to the chilli oil and all of the other remaining ingredients.