100 gm Snow pea shoots
120 gm dried Chinese wheat noodles,I find thin mixes best with the shoots
1 Garlic Clove, peeled
1 Tbls Palm Sugar
2 Tbls Chinese Chinkiang black Vinegar
1 Tbls Soy sauce
2 Tbls la jiao, with plenty of oil
1 Tbls Ginger grated
½ bunch Coriander, chopped
- Pick through the Snow pea shoots and remove any brown or black pieces. Wash and drain. Boil a pot of salted water large enough to hold the Noodles and Shoots.
- Be sure to note how long the noodles need to boil for ,drop them into the boiling water and keep track of them, until softened .
- Cut the Garlic clove in half and rub the sides and bottom of the bowl the Noodles will be served in with it. Discard the Garlic. Mix Soy, Sugar, la jiao, Vinegar, and Ginger in the bowl with a fork or whisk till Sugar is dissolved. Taste and adjust for sourness, spiciness, saltiness. The sauce should be very strong, it will be diluted once noodles and greens are added.
- About 2 mins before the Noodles are done, add the Snow pea shoots to the water, and stir to make sure they are submerged. What you’re looking for is a shoot that’s more boiled than blanched, but not completely limp. The shoots should retain a tiny bit of crunch.
- Drain noodles and Snow pea shoots into a colander and immediately add to the sauce. Toss and enjoy. Nice served with chopped coriander and sliced Chilli on top.