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

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

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.

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Hot and Sour Szechuan Noodles

Ingredients

Sauce

Method

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