Ingredients
- 2 Pcs Dry Taiwanese Knife cut noodles
- 3 Tbsp LKK Sesame Oil
- 3 Cloves Garlic Minced
- 1 Tbsp Sichuan chili flake
- 5 Stalks Coriander finely chopped
- 1 Tbsp Dark Soy Sauce
- 1/2 Tbsp Chinese black Vinegar
- 1/2 Tsp chicken stock / vegetable stock powder
- 1 Tsp Toasted Sesame seeds
- 1/2 Tsp Sugar
Method
- Boil noodles to soft. Drain and rinse with water to minimize the starch and place in a bowl. To serve the noodles cold, rinse under cold water for a few seconds or rinse with hot to serve hot.
- Combine chopped garlic, chili flakes, chopped coriander, chili flake, soy sauce, Chinese black vinegar, salt, and sugar over the noodles.
- Heat sesame oil in a saucepan until sizzling hot. Pour the hot oil over the noodle bowl then mix it well until evenly coated. Garnish and ready to serve
Product used in recipe
- LEE KUM KEE - LKK SESAME OIL 207ML
