Spicy Din Tai Fung Noodles
Spicy Din Tai Fung Noodles
Ingredients
- 4 tablespoons spicy, quality chilli oil
- 4 tablespoons vegetable oil
- 4 tablespoons black vinegar or rice vinegar
- 4 cloves garlic, minced
- 4 teaspoons Chinese chicken powder or chicken stock
- 10 teaspoons light soy sauce or tamari
- 4 teaspoons sugar
- 12 spring onions, thinly sliced
- 280 g thin egg noodles, (four portions/bundles, pre-cooked noodles are preferred that boil for 3 minutes)
- 4 pinches MSG
Instructions
- 1
For each serving bowl, combine 1 tablespoon black vinegar or rice vinegar, 1 clove of minced garlic, 1 teaspoon of Chinese chicken powder or chicken stock, 2 1/2 teaspoons light soy sauce or tamari, 1 teaspoon sugar, and half of the 3 thinly sliced spring onions. Mix these ingredients together in the bottom of each of your four serving bowls.
⏱️ 5 min
- 2
In a separate pan, heat 4 tablespoons spicy, quality chilli oil and 4 tablespoons vegetable oil together over medium heat until the mixture is glistening. This will be divided among the four servings.
⏱️ 2 min
- 3
While the oils are heating, bring a pot of water to a boil. Cook the 280g thin egg noodles according to package instructions. If using pre-cooked noodles, boil them for 3 minutes until al dente. Drain well.
⏱️ 3 min•🌡️ 100
- 4
Carefully pour 2 tablespoons of the hot, heated oil mixture over the mixed sauce base in each of the four serving bowls. Add a pinch of MSG to each bowl. Mix all the ingredients in each bowl thoroughly to combine.
⏱️ 2 min
- 5
Divide the hot, cooked noodles evenly among the four bowls with the sauce. Toss the noodles while they are still hot to ensure they are evenly coated with the sauce. Serve immediately, garnished with the remaining half of the thinly sliced spring onions.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Din Tai Fung Noodles
- 4 tablespoons spicy, quality chilli oil
- 4 tablespoons vegetable oil
- 4 tablespoons black vinegar or rice vinegar
- 4 cloves garlic, minced
- 4 teaspoons Chinese chicken powder or chicken stock
- 10 teaspoons light soy sauce or tamari
- 4 teaspoons sugar
- 12 spring onions, thinly sliced
- 280 g thin egg noodles, (four portions/bundles, pre-cooked noodles are preferred that boil for 3 minutes)
- 4 pinches MSG
Instructions
- 1
For each serving bowl, combine 1 tablespoon black vinegar or rice vinegar, 1 clove of minced garlic, 1 teaspoon of Chinese chicken powder or chicken stock, 2 1/2 teaspoons light soy sauce or tamari, 1 teaspoon sugar, and half of the 3 thinly sliced spring onions. Mix these ingredients together in the bottom of each of your four serving bowls.
⏱️ 5 min - 2
In a separate pan, heat 4 tablespoons spicy, quality chilli oil and 4 tablespoons vegetable oil together over medium heat until the mixture is glistening. This will be divided among the four servings.
⏱️ 2 min - 3
While the oils are heating, bring a pot of water to a boil. Cook the 280g thin egg noodles according to package instructions. If using pre-cooked noodles, boil them for 3 minutes until al dente. Drain well.
⏱️ 3 min•🌡️ 100 - 4
Carefully pour 2 tablespoons of the hot, heated oil mixture over the mixed sauce base in each of the four serving bowls. Add a pinch of MSG to each bowl. Mix all the ingredients in each bowl thoroughly to combine.
⏱️ 2 min - 5
Divide the hot, cooked noodles evenly among the four bowls with the sauce. Toss the noodles while they are still hot to ensure they are evenly coated with the sauce. Serve immediately, garnished with the remaining half of the thinly sliced spring onions.
⏱️ 3 min