The main dish:
- White Asian noodles. Almost anything will work, you can usually find these in the dry noodles or cold areas of Asian grocery stores.
- 1 tsp Soy sauce
- 1 tsp Black vinegar
Toppings, all of which are optional:
- Hot chili oil (I love spice, but not everyone is a fan)
- Scallions, sliced thin
- Garlic, minced
- Sesame paste or peanut butter, mixed with hot water to dilute
- Cucumber, julienned (sliced like matches)
- Bean sprouts, blanched
- Boil the noodles until al dente, then shock it with ice cold water to stop the cooking process, and then plate it.
- To the noodles, drizzle on the soy sauce and black vinegar.
- Add toppings. I usually start off with firm toppings (such as vegetables) and build up to more liquid toppings (such as the chili oil).
- Stir when ready to eat. Nom nom nom.
Dunking the noodles in cold water is frowned upon by some as it removes some of the flavor. I favor it for expediting the cooling process, and also for removing some of the starch, which causes the noodles to stick.