Noodles with Black Vinegar and Vegetables / 黑醋和蔬菜麵條

How to cook Asian dishes with Sesame Oil

Sesame Oil

Don’t Cut the Noodles!
Good for Picnics

Don’t cut these Noodles, whatever you do!  They symbolize long life.

This Chinese noodle dish can be made in advance and refrigerated.  Convenient when planning a picnic.

The Chinkiang Black Vinegar is a specialty of the Zhenjiang City. The Chinese characters and pronunciation are the same,but the names in Roman letters are different — different Romanizations.

Noodles with Black Vinegar and Vegetables / 黑醋和蔬菜麵條

Chinese

Ingredients:

½ pound Chinese Egg Noodles
1 tablespoon Sesame Oil

For the Sauce:

Working with bean sprouts in the Asian kitchen

Bean Sprouts

3½ tablespoons Soy Sauce
2 tablespoons Sesame Oil
1½ tablespoons Chinkiang (Zhenjiang) Black Vinegar
3 tablespoons creamy Peanut Butter
1½ tablespoons Sugar
½ to 1 tablespoon Hot Chili  Oil (Layu)

For the Vegetable Assortment:

An assortment of Vegetables and Meat of your choice, such as:
2 cups fresh Bean Sprouts
1 large Cucumber, peeled, halved, seeded, shredded
2 cups Romaine Lettuce, shredded
1 cup Celery, shredded
1 red Bell Pepper, shredded
1 cup Ham, cubed, optional (or Rost Pork or White Cut Chicken, cold Roast Duck, etc.)

Method:

First cook the Noodles until al dente. Don’t overcook.  Separate the Noodles as they cook.  Drain immediately.  Rinse with cold running Water.  Drain again. Put in a large bowl.

Toss Noodles with 1 tablespoon Sesame Oil.  Refrigerate until completely cold.

Mix the Sauce ingredients in a small bowl.  Set aside

Arrange cold Noodles on a serving platter.

Arrange the Vegetables, Meat and Sauce mixture in smaller separate serving dishes.  Serve the Noodles.  Allow everyone to choose disown Vegetables and Meat and mix with Noodles and Sauce.

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China - Taiwan - Confucious commemorative stamp

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