Spicy black vinegar noodles

Doug Sherring

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

Directions

1. Fill a medium pot with water and bring to the boil. Add noodles and cook as per packet instructions. Drain and set aside.
2. In a frying pan add the chilli flakes and toast them over a medium heat. Add sesame oil and heat.
3. 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.
4. Add the noodles to the chilli oil and all of the other remaining ingredients.

See Karena's other all-time favourite recipes

• Corned beef on rice
• Banana bread and butter pudding