spicy and sour noodles
1 min readThese glossy noodles are simply slurp-worthy as a quick snack. We find that the best noodles to use here is wholewheat spaghetti because the nutty flavour stands up well to the punchy hot and sour of the dressing. Try to choose a chilli oil that has lots of sediment-the chillies and other ingredients that the oil was soaked in-visible at the bottom of the jar.
Serves 2, or one very hungry person 150g dried wholewheat spaghetti 1-2 tsp chilli oil, plus its sediment 1 tsp sesame oil 1%2 tsp Chinkiang vinegar tsp soft brown sugar scant 14 tsp salt 14 spring onion, thinly sliced diagonally 1 small fresh red chilli, sliced 1 Bring a large saucepan of water to the boil and cook the spaghetti until al dente. Drain in a colander, rinse under cold water, then shake off any excess water.
2 Put the spaghetti in bowl and mix in the rest of the ingredients, adjusting each to your own taste.
Serve with some extra chilli oil, just in case you are in the mood for a more fiery kick.
