Fragrant black noodles from outdoor stalls

Fragrant black noodles from outdoor stalls

By
From
Green Pickled Peaches
Photographer
Chris Chen

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Blanch a handful of fresh egg noodles for each person and make the dressing. For each person, combine 2 tablespoons of dark soy sauce with 1 tablespoon of light soy sauce, a pinch of sugar, a few drops of sesame oil and 2 teaspoons of garlic and scallion oil (made by deep-frying a couple of garlic cloves and a couple of thinly sliced spring onions/scallions until golden, then straining the oil). Toss the hot noodles in the black dressing. The simpler the accompaniments, the better in my opinion, as the noodles and dressing are the primary components; so a few slices of barbecued pork, some blanched choy sum, coriander (cilantro) and sliced spring onion should be ample.
Tags:
SBS
restaurant
Claude's
Chow's
Green
Pickled
Peaches
Chui
Lee
Luk
Malaysian
Asian
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again