Dish of Hot & Sour Noodles
(click to enlarge)

Hot & Sour Noodles


Thailand
Serves:
Effort:
Sched:
DoAhead:  		 2 main
**
1 hr
Part		 A good, tasty, and easy to make recipe that can serve as a side dish for four, or a vegetarian main dish for two.

6
8
2
4
2
1
1
2
3
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oz
t
oz

T
T
T
T
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Black Mushrooms
Egg Noodles (1)
Sesame Oil, dark
Canned Mushrooms (2)  
Scallions
Oil
Chili Garlic Sauce
Lime Juice
Soy Sauce
-- Garnish
Cilantro Leaves
Peanuts toasted
Do-Ahead   -   (20 min)
  1. IF using, dry pan roast PEANUTS (See Note-5).
Prep   -   (35 min - 20 min work)
  1. Bring plenty of salted water to a boil in a pot. Stir in EGG NOODLES and cook for 3 to 4 minutes depending on thickness. Pour water out through a strainer, return noodles to the pot and mix well with Sesame Oil to flavor and prevent sticking.
  2. Soak BLACK MUSHROOMS in warm water for about 1/2 hour, then stem them cut in half and crosswise into 1/8 inch slices.
  3. Chop SCALLIONS small.
  4. Cut CANNED MUSHROOMS in half lengthwise.
  5. Squeeze LIME JUICE.
  6. Chop Peanuts and separate Cilantro Leaves for Garnish.
Run   -   (20 min)
  1. Heat OIL and stir in Scallions for a few moments, then Chili Garlic Sauce for a few moments more, then Black Mushrooms until heated through.
  2. Stir in Canned Mushrooms and then Egg Noodles. Use tongs to fluff the egg noodles until well mixed with the mushrooms.
  3. Add Lime Juice and Soy Sauce and fluff the noodles some more to coat evenly.
  4. Serve garnished with Cilantro Leaves and a scattering of Chopped Peanuts.
NOTES:

  1. Egg Noodles:

      These should be fresh thin Chinese egg noodles sold by the bag in the refrigerated section of Asian markets. They are fairly dry and 8 ounces will cook up to 14 ounces. If you need to use dry noodles cook in salted boiling water until just tender as for any other pasta. You will need to start with about 6 ounces.

  2. Canned Mushrooms:

      These can be either Straw Mushrooms or small White Button Mushrooms.

  3. Chili Garlic Sauce:

      Hui Fong "rooster" brand sauce is fine.

  4. Peanuts, Dry Roasted

      These peanuts, widely used as a garnish in Southeast Asia and elsewhere, are quite different in flavor and texture from commercially roasted peanuts. See our recipe Dry Roasted Peanuts.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch tt=to taste ar=as required
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