serves
4
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Chilli & Garlic
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 480 g dried flat, wide wheat noodles ("hand pulled" or "knife cut" noodles work best)
- 4 pak choy, quartered
- 4 tsp soy sauce
- 4 tsp dark soy sauce
- 4 tsp Chinkiang black vinegar
- 2 tsp mild Korean chilli powder
- 4 large garlic cloves, minced
- 4 tbsp finely sliced spring onion
- a good pinch of salt
- 4 tbsp vegetable oil
- 4 tbsp roughly chopped coriander
Instructions
- Bring a large saucepan of water to the boil and add the noodles. Cook the noodles for about 6-7 minutes, or according to packet directions until softened but still al dente. Drain well and add to a serving bowl. Boil the pak choy for just 30 seconds and add to the bowl.
- Add the remaining ingredients except the oil and coriander directly on top of the noodles in the order listed.
- Place the vegetable oil in a small saucepan and heat until smoking. Pour over the noodles, then add the coriander and stir well to mix. Serve immediately.
Note
• These dried noodles are available from an Asian grocers.
Photography by Kitti Gould.
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Cook's Notes
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.
Stream free On Demand
Chilli & Garlic
