Fast hot and sour noodle pot from Chinese Food Made Easy: 100 Simple, Healthy Recipes from Easy-to-Find Ingredients by Ching-He Huang

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dry sherry for Shaohsing rice wine, and balsamic vinegar for black rice vinegar.

  • Ro_ on November 10, 2020

    Very tasty, took me about half an hour to make (prep + cooking) from start to finish. A lot of that time is just getting ingredients out of the pantry/fridge - there's not too much work in terms of chopping/cooking but there are lots of seasonings and things to add. For me this was just lacking slightly on the sour note, I think a squeeze of lime juice or some fish sauce would be nice. I loved the crunchy texture provided by the baby corn, which I kept in quite large chunks. I omitted the bamboo shoots and upped the bean sprouts.

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