Sour and spicy fern starch noodles

Name: Sour and spicy fern starch noodles
Yield: 1
Ingredients: To appetite Packaged fern-starch noodles; Dressing ratio: 3 parts Soy sauce; Dressing ratio: 2 parts Chinkiang vinegar; Dressing ratio: 2 parts Chili oil with flakes; A little to taste Salt (optional); 2 g Sugar (optional); A little, as directed Chopped scallion (optional); A little, as directed Minced garlic (optional); A little, as directed Small red chili (optional); As needed to stated water level Drinking water for cooking and cooling

Cook packaged fern-starch noodles fully, then toss with soy sauce, vinegar and chili oil.

~20 minestimated time1servings4clear steps

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Let’s make it.

Follow the food, not just the clock.

01
Check product and toppings
Use commercially packaged edible fern-starch noodles and follow storage and cooking directions. Wash and chop any scallion, garlic and chili on clean equipment for ready-to-eat toppings.
Look for
The product directions are clear and toppings clean and chopped.
Preparation ↗
02
Cook noodles as labeled
Add noodles to ample boiling water and loosen gently. Once boiling resumes, set an 8 min reference check. Complete package directions govern whether shorter or longer; the noodles need no hard center, not merely a color change.
Look for
The noodles are pliable with no hard center.
Boiling ↗
03
Mix the tangy chili dressing
Use the same measure to mix a small starting batch of soy, vinegar and chili oil in a 3:2:2 ratio, then taste and adjust. Do not add salt when the soy already tastes salty. Dissolve optional sugar if wanted.
Look for
The dressing is evenly tangy and spicy with any salt and sugar dissolved.
Mixing & beating ↗
04
Cool, drain and dress
Briefly cool cooked noodles in separate cool drinking water and drain immediately. Toss with a little dressing, add more as needed and finish with optional toppings. Eat promptly or refrigerate while waiting.
Look for
The noodles are separated and evenly dressed without excess cooling water.
Mixing & beating ↗

Recipe sources & image information

Adapted from HowToCook / 酸辣蕨根粉 · HowToCook contributors / Anduin2017/HowToCook · Unlicense

Bilingual editorial adaptation. Independently content-reviewed; not kitchen-tested. Project-generated images illustrate this recipe and its steps, rather than a user’s cooking result. Timing is an estimate; check actual ingredients, labels and doneness.