Hot and Sour Szechuan Noodles

Name: Hot and Sour Szechuan Noodles
Ingredients: 2 tablespoons chilli oil; ¼ cup pickled ginger, drained; 4 tablespoons Japanese soy sauce; ¼ cup julienne of shallots; 3 Chinese cabbage leaves, shredded; ¼ cup bean sprouts; 6 tablespoons kecap manis; ½ teaspoon Szechuan peppercorns, roasted and ground; 1 Lebanese cucumber, peeled, seeded and cut into julienne; 2 tablespoons julienne of ginger; 350 g fresh Shanghai noodles; 6 tablespoons Chinese black vinegar

Preparation info

Difficulty
Easy

Appears in

Simply Asian

By Neil Perry

Published 2000

About

Another terrific noodle salad that can be prepared ahead, ready to go. The sauce is a perfect balance of hot, sour, sweet and salty flavours.

Pickled ginger is young ginger, sliced and preserved in rice wine vinegar. It is available in Asian food stores and some supermarkets.

Ingredients

Sauce

6 tablespoons kecap manis
6 tablespoons Chinese black vinegar
4

Starter
Main course
Vegan
Noodles
Spicy

Method

Put all the sauce ingredients into a bowl and mix together.

Cook the noodles in a large pot of boiling water for 2 minutes, then drain, refresh in iced water and drain again. Toss the vegetables and noodles together, then dress with the sauce and toss lightly.