These Sichuan Summer Noodles are adapted from a recipe by chef-owner Tiantian Qiu of Hip Hot restaurant in Monterey Park, CA.
Less sweet than balsamic but with more depth than white wine vinegar, black vinegar is a staple in Chinese cuisine. It can be found in most Asian markets or online.
- 4 ounce brown sugar
- 4 ounce granulated sugar
- 1 cup soy sauce
- 1 cup water
- ½ pound dried Chinese noodles (not egg noodles)
- ¼ cup black vinegar (see note)
- 1 clove garlic (peeled and minced)
- 2 cup mung bean sprouts
- chile oil (to taste)
- 1 cup shredded chicken (optional)
- 1 cup chopped green onions
Make the sweet soy sauce: In a large, deep saucepan, combine the brown sugar, granulated sugar, soy sauce, and water. Boil over medium-high heat until reduced by one-third, about 30 minutes. Set aside to cool. This makes 1½ cups of sweet soy sauce, more than you need for this recipe. Store the extra sauce covered in the refrigerator for up to 10 days.
Prepare the noodles: Boil the noodles according to package instructions until tender, then place them in a bowl of ice water to cool. Drain well and reserve in a medium bowl.
To make the sauce mix together ½ cup of the cooled sweet soy sauce with the black vinegar and garlic. Toss the reserved noodles with the sauce. It’s alright if the noodles seem a bit soupy. Let them chill in the refrigerator, tossing occasionally, at least one hour and up to overnight. The noodles will absorb the sauce and its flavors.
To serve: Place the bean sprouts in the middle of a medium bowl. Mound the chilled noodles in the center of the bowl over the bean sprouts. Spoon some extra sauce on top if you like then drizzle some chile oil over the noodles. Top with the chicken (if using) and green onions. Serve chilled or at room temperature.