Hot and Sour Noodles

Name: Hot and Sour Noodles
Yield: Serves 2–4
Cuisine: China
Ingredients: 2 tablespoons dark soy sauce; 1 tablespoon chilli oil; 1 tablespoon Chinese black rice; vinegar or cider vinegar; vinegar or cider vinegar; 3 tablespoons finely chopped spring onions; ¼ teaspoon freshly ground black pepper; 1 teaspoon sugar; 450 g (1 lb) fresh or dried egg noodles; 1 tablespoon sesame oil

Preparation info

Serves
2–4

Difficulty
Easy

Appears in

Ken Hom's Vegetarian Cookery

By Ken Hom

Published 1995

About

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.

Ingredients

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

Asia
China
Main course
Vegetarian

Method

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 in