Pan-fried noodles
The selection of rice vinegars in an Asian market is astonishing. There are three basic types--red, white and black.
The black vinegar called for in this recipe is similar to balsamic vinegar. It’s made from sweet rice, and although still acidic, it is slightly sweet and smoky. It is usually used in dipping sauces and stir-fries.
As with most Chinese recipes, most of the work here is preparation. Once everything is measured and chopped, dinner can be on the table in about five
Bring a large pot of lightly salted water to a boil over high heat. When the water is boiling, add the noodles and cook according to package directions, about 4 minutes.
While the noodles are cooking, heat the oil in a large nonstick skillet over medium-high heat.
Drain the noodles and add them to the pan to form a pancake-like shape. Cook until the underside of the noodles is golden brown, about 4 to 5 minutes. Flip the noodles and cook until the other side is golden brown, about 3 to 4 minutes.
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