When I was a kid I always ordered these sweet and tangy noodles from the local Chinese take-out.
Cook the noodles according to the packet directions. Once cooked, drain and plunge into iced water.
Crush the garlic with a garlic press or chop it finely using a knife. Both garlic and ginger can then be ground in a mortar and pestle with the sugar or blended with the water in a blender or food processor. The aim is to grind up the garlic and ginger as finely as possible. Mix in the rest of the sauce ingredients and whisk with a whisk or fork until well combined. Pour the sauce over the noodles gradually until they’re as saucy as you like them, tossing them gently with fingers or a chopstick to avoid crushing them.
Serve cold with slices of cucumber or pickle and a sprinkling of toasted sesame seeds.
See ‘fast pickles’ recipes.
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