serves
4
prep
10 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 800 g fresh rice noodles
- 2 Lebanese cucumbers, cut into julienne
- toasted sesame seeds and chopped coriander, to serve
Black vinegar sauce
- 60 ml (¼ cup) sesame paste
- 4 garlic cloves, crushed
- 2 tbsp light soy sauce
- 80 ml (⅓ cup) Chinese black vinegar (chinkiang) (see Note)
- 1 tbsp caster sugar
- 1 tbsp sesame oil
- 2 tbsp peanut oil
- 2 tsp dried chilli flakes
- 1 tbsp rice wine
- 200 ml chicken stock, plus extra, if necessary
Rice noodles are an easy substitute for the wheat starch noodles used in Xi’an.
Instructions
To make black vinegar sauce, process all ingredients in a food processor until smooth. Add more stock, if necessary, to achieve a lighter consistency. Season and set aside.
Place noodles in a large bowl and pour over boiling water to cover. Stand for 3 minutes, then drain. Cool under running water and drain again. Divide among 4 plates and top with cucumber. Spoon over sauce and serve scattered with sesame seeds and coriander.
Note
• Chinese black vinegar (chinkiang) is available from Asian food shops.
Photography Chris Chen
As seen in Feast magazine, October 2013, Issue 25. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
