Black Vinegar Seasoning

Black Vinegar Seasoning

Ingredients:
1 Tbsp black vinegar
1 Tbsp rice wine
2 Tbsp light soy sauce
1/4 tsp ground white pepper
1 tsp sugar
1 tsp salt

Directions:
23
hhoommee ssttyyllee ttaaiiwwaanneessee 0011 PPRREELLIIMMSS aanndd 0011 RRIICCEE AANNDD NNOOOODDLLEESS..iinndddd 2233 1177//44//1144 22::5555 PPMM
(cid:16348)(cid:31397)
HHOOMMEE-MMAADDEE NNOOOODDLLEE SSAALLAADD
Serves 4–6
This noodle salad is a summer dish, but it is readily available throughout the year in Taiwan. Omit
the chicken breast to make this dish vegetarian.
Noodles 1. Prepare the noodles. Place the bread flour and salt in a large
425 g (15 oz) bread flour mixing bowl. Make a well in the centre and add the water
and lye water. Stir to combine, then knead into a soft dough.
1 tsp salt
Flatten the dough and cut it into 4 parts.
215 ml (71/6 fl oz) water
2. Using a rolling pin, flatten each piece of dough out until it is
1/2 Tbsp lye water
thin enough to fit through a pasta maker, then pass it through
Cooking oil for coating the noodles
the roller several times, changing to a finer setting each time.
(For the pasta maker I have, 1 is the thickest setting and 9 is
Salad
the thinnest. I started at setting number 1 and ended at 4.)
2 chicken breasts
3. Feed the dough through the cutting blades in the pasta maker.
A pinch of salt
Dust the noodles with flour to prevent them from sticking.
A pinch of ground white pepper
4. Boil a pot of water and cook the noodles for 2–3 minutes until
1 carrot, peeled and cut into thin
strips the noodles are tender but still firm in the centre. Drain the
noodles, then place into cold water to cool. Drain.
1 cucumber, cut into thin strips
5. Mix the noodles with a little bit of oil to prevent the noodles
Eggs
from sticking. Set aside.
2 large eggs
6. Prepare the salad. Season the chicken with salt and pepper,
A pinch of ground white pepper
then roll each piece up in plastic wrap. Place in a steamer and
1/2 tsp light soy sauce steam for 15–20 minutes, until the chicken is cooked through.