Karena has always loved noodles and she is always whipping up these Asian ones. Black vinegar is a staple in our house and a generous pour gives these noodles a delicious zingy flavour.
Ingredients
| 2 servings | Egg noodles, we used bundled thin egg noodles (Main) |
| 1 Tbsp | Chilli flakes |
| 2 Tbsp | Sesame oil |
| 1 | Red chilli, deseeded and finely chopped |
| 2 cloves | Garlic, crushed |
| 2 cm | Ginger, finely chopped |
| 1 Tbsp | Soy sauce |
| 2 Tbsp | Black vinegar |
| 1 Tbsp | Dark soy sauce, ABC sauce (a thick & sweet soy sauce) |
| ¼ cup | Fresh coriander |
| 1 | Spring onion, chopped |
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Directions
- Fill a medium pot with water and bring to the boil. Add noodles and cook as per packet instructions. Drain and set aside.
- In a frying pan add the chilli flakes and toast them over a medium heat. Add sesame oil and heat.
- Blend the fresh chilli, garlic and ginger either in a mortar and pestle or a hand blender. Add this to the hot sesame oil and cook for about 5 minutes or until you can start to smell the fragrance being released from the mix. Be careful not to burn it.
- Add the noodles to the chilli oil and all of the other remaining ingredients.
See Karena's other all-time favourite recipes
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