- 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
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.
Rice noodles are an easy substitute for the wheat starch noodles used in Xi’an.
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.
• 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.