4 (2)


Summer Sichuan noodles

Summer Sichuan noodles
Kirk McKoy / Los Angeles Times

Tiantian Qiu navigates the narrow passageways of her kitchen at Hip Hot restaurant in Monterey Park, moving between the stove, installed with woks of various sizes, and an island loaded with containers, jars and bottles. She adjusts the temperature of ... Read more

Total time: About 1 hour | Serves 1 to 2
  • ½ cup plus 2 tablespoons (4 ounces) brown sugar
  • ½ cup plus 1 heaping tablespoon (4 ounces) granulated sugar
  • 1 cup soy sauce
  • 1 cup water
  • ½ pound Chinese dried noodles (not egg noodles)
  • 1 tablespoon black vinegar
  • 1 clove garlic, minced
  • ½ cup bean sprouts
  • 1 tablespoon chile oil
  • ¼ cup shredded cooked chicken
  • 1/8 cup finely chopped green onions

Step 1In 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.

Step 2Boil the noodles until tender, then place in a bowl of ice water to cool. Drain and reserve.

Step 3Mix together 2 tablespoons of the cooled sweet soy sauce with the black vinegar and the garlic and reserve.

Step 4To 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.

Note: Adapted from a recipe by chef-owner Tiantian Qiu of Hip Hot restaurant in Monterey Park.


Chocolate peanut butter crinkles
Chocolate peanut butter crinkles

Sweet Butter's shrimp ceviche
Sweet Butter's shrimp ceviche


Won ton
Won ton

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Mains

Soft-shell crab with succotash and sauce gribiche
Impossibly Easy Bacon Pie
Cheese and Peas (Mattar Paneer)
Seared Ahi Tuna