Okay, so I wasn’t going to write a post about these noodles because although super simple to assemble, some of the ingredients will not be found in a typical caucasian pantry…
However, this meal was incredible, cheap and a whole load of people asked me to write up the recipe so, as the voice of the people, that’s what I’m going to do. In an attempt to make this as student friendly as possible I’ll include both the original ingredients and what could possibly work as substitutes but be warned that I have not tried it with the substitutes and cannot vouch for their success or authenticity.
I’ve never made anything like this before but I’ve been doing the ultimate procrastination station, watching endless YouTube videos of Chinese street food and this kind of noodle dish seems to be a staple. I’m assuming because it packs a flavour punch, is cheap to put together and is also really easy to make loads of. You can make up the sauce in advance or make a big batch and then just pour it over the freshly cooked noodles whenever you’re ready to eat!
Let’s get to it…
Serves 3-4 people
1 tbsp Toasted Sesame Paste - You can get this from the Chinese supermarket (Seoul Plaza am I right?)
A Western supermarket alternative might be Tahini?
½ tbsp Black Bean Paste
I honestly have no idea what you could sub this with but it’s not essential
1 tsp Sugar
½ tsp MSG
1 tbsp Chinese Vinegar
Lemon/Lime juice would work too
1 clove smashed and minced ginger
5 tbsp hot water
½ Veggie Stock Cube
1 tsp Chilli oil
You could use ½ tsp chilli powder instead
1 finely sliced Spring Onion
200g Fresh noodles
Alternatively 200g rehydrated dry noodles
Mix together all of the ingredients apart from the noodles.
Cook the noodles according to their packet instructions.
Divide the cooked noodles into four portions and share the sauce evenly over each portion of noodles and mix thoroughly with some of the sliced spring onions as garnish and a few Chinese Pickles if you have them.