Hot and Sour Noodles

Hot and sour is a popular combination in Chinese cookery. We Chinese love the two compatible tastes on our palate. This type of noodle dish is often served in snack noodle shops or food stalls in China and Hong Kong. It serves as a fast-food meal that is full of flavour and easily made. I prefer to eat it hot, but it is also good cold.


  • 450 g (1 lb) fresh or dried egg noodles
  • 1 tablespoon sesame oil


  • 2 tablespoons dark soy sauce
  • 1 tablespoon chilli oil
  • 1 tablespoon Chinese black rice
  • vinegar or cider vinegar
  • 3 tablespoons finely chopped spring onions
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon sugar


If you are using fresh noodles, cook first by boiling them for 3–5 minutes in a large pan of boiling water. If you are using dried noodles, cook in boiling water for 4–5 minutes. Drain the noodles, toss them in the sesame oil and then put aside until required.

Heat all the sauce ingredients in a small pan. Turn the heat down to low and simmer for 5 minutes.

Plunge the noodles into boiling water for 20 seconds, then drain them well in a colander or sieve. Quickly tip the noodles into a large bowl and pour the hot sauce over the top. Mix everything together well and serve at once.