Summer Sichuan noodles
Chinese dried noodles are dressed with sweet soy sauce, black vinegar and chile oil and garnished with bean sprouts, chicken and green onions.
From the story: Hip Hot’s chef remixes Sichuan and Cantonese cuisines. Her next mission is to open two new restaurants
In a large, deep saucepan, combine the brown sugar, granulated sugar, soy sauce and water and boil over medium-high heat until reduced by about 1/3, about 30 minutes. Set aside to cool. This makes 1½ cups of sweet soy sauce.
Boil the noodles until tender, then place in a bowl of ice water to cool. Drain and reserve.
Mix together 2 tablespoons of the cooled sweet soy sauce with the black vinegar and the garlic and reserve.
To serve, place the bean sprouts in the middle of a medium bowl. Mound the noodles in the center of the bowl over the bean sprouts. Spoon the sauce mixture and then the chile oil over the noodles. Top with the chicken and green onion and serve.
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