Recipe Sections
Black rice vinegar and bean sauce are available from Asian supermarkets.
Serve with Duck Yakitori with Plum & Sake Dipping Sauce (see recipe in Duck Breast section) and Wakame Seaweed Salad (see recipe in Accompaniments section)
Chilled Tossed Noodles:
400g fresh thin egg noodles
1 continental cucumber, cut into matchsticks
2 green onions, finely shredded
1/4 cup roasted sesame seeds
1 tbsp finely shredded ginger
Black Rice Vinegar Dressing:
1 cup light soy
1/4 cup black rice vinegar
2 tbsp vegetable oil
1 tbsp sesame oil
1-2 tsp sugar
1-2 tsp bean sauce (douban jiang)
1. For the dressing combine all the ingredients and mix until the sugar dissolves.
2. Drop the noodles into boiling water and stir to separate. Boil for 2-5 minutes or until just tender and then rinse under cold water and drain thoroughly.
3. Place noodles in a large bowl and add the dressing. Toss with the cucumber, green onions, ginger and 2 tbsp roasted sesame seeds. Serve on plates sprinkled with sesame seeds.