Chili and sesame tossed noodles
Yeung Man Cooking · ♥ 5K likes · 110.8K views · 3 min video
Read about noodles in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 90 g noodles
- 1 whole bok choy
- water
Bring a generous pot of water to a boil; heat a frying pan on medium.
Toast the sesame seeds in the dry pan 40 seconds, then grind coarsely in a pestle and mortar.
Put the noodles into the boiling water, breaking them up occasionally with chopsticks so they do not stick.
- 1 tbsp sesame seeds
- 1 tbsp ginger
- 2 tbsp soy sauce
- 1 tbsp black rice vinegar
- 1 tbsp sesame oil
- 2 tbsp chili oil
Sauce: mix the ginger, soy sauce, black rice vinegar, sesame oil, chili oil, green onion and ground sesame seeds.
- 2 sticks green onion
Roughly chop the bok choy; add it and the shimeji mushrooms to the boiling water about a minute before the noodles are done.
Cooking the noodles and mixing the sauce
- ½ cup shimeji mushrooms
Drain the noodles and vegetables through a sieve, put them in a large mixing bowl, add the sauce, toss and plate.