black vinegar

This quick vegetarian noodle dish is perfect for dinner any day of the week.

Spicy Sichuan noodles

dried udon noodles

broccolini

tbs sunflower oil

(15 grams) ginger, peeled, finely chopped

garlic clove, crushed

Toasted white sesame seeds,

(80 milliliters) light soy sauce

(60 milliliters) black (chinkiang) vinegar (from Asian food shops)

tbs sauce

tsp caster sugar

red chilli, thinly sliced

spring onion, thinly sliced

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A staple dish from the Shaanxi Province in China’s central northwest, yo po mian literally means “oil sprinkled noodles.” It’s traditionally made with biang biang, or hand-torn flat noodles, but wide wheat noodles are used here for a quick weeknight meal. (In a pinch, any dried noodles will work.) This dish packs a lot of flavor, but its preparation is deceptively simple: Noodles and greens are topped with raw garlic and chiles, then hot oil is poured over the top, which coaxes the flavor out of the aromatics. Yo po mian is typically very garlicky, but that’s been dialed back here with just four cloves. (Use more or less, depending upon your personal preference.) You could add ground Sichuan peppercorns for tangy spice, and if you have dark soy sauce, you can substitute it for half of the soy sauce in this recipe, as it will add deep sweetness and rich caramel flavor.

Yo Po Mian

Kosher salt

wheat noodles

garlic cloves,

soy sauce

red-pepper flakes,

scallions, thinly sliced

cilantro leaves

neutral oil,

Bring a large pot of salted water to a boil. Add the noodles and cook according to package directions until just al dente. When they are about 45 to 60 seconds from being done, add the bok choy and press the greens down to submerge them. Cook for 45 to 60 seconds, until they are bright green and just tender. Drain, and divide the noodles and greens between 4 deep noodle bowls.

Divide the garlic between the four bowls of noodles, then top each bowl of noodles with 2 teaspoons soy sauce, 1 teaspoon black vinegar, 1/4 teaspoon red-pepper flakes, some scallions and a small bundle of cilantro leaves.

In a small saucepan (if you have one with a spout, it is very helpful for pouring the oil), heat the oil over high until it is smoking. (To test, touch the oil with a wooden chopstick or skewer; the oil should bubble vigorously.) Very carefully pour the oil over the garlic and toppings, dividing it evenly among the bowls. Toss to coat the noodles and serve immediately.

Serve this caramelised leek quiche warm at home with a side salad or pack it for a picnic on a warm summer's day.

Caramelised leek quiche

quantity shortcrust pastry (see related recipe)

leeks, halved lengthways, washed, dried, cut into 8cm lengths

olive oil

tsp balsamic vinegar

brown sugar

eggs, lightly whisked

160 milliliters (2/3 cup) thin cream

Salt & black pepper

goat's cheese, crumbled

Stir-fry is the quickest way to get a nutritious meal on the table in minutes. This one is a colourful combination of chicken, celery, green beans and nuts.

Chicken, celery, green bean and almond stir-fry

grapeseed oil (see note)

chicken breast fillets,

Chinese black vinegar (see note)

gluten-free tamari

sambal oelek, to taste (see note)

white onion,

celery stalks, trimmed, thinly sliced on the diagonal

green beans, topped,

(40 grams) raw almonds

A Japanese inspired chicken noodle soup that's ready in no time at all.

Quick teriyaki chicken noodle soup

udon noodles

white (shiro) miso paste (from Asian food shops)

shiitake mushrooms (larger mushrooms halved)

spring onion and micro coriander, to serve

tbs vinegar

tbs honey

tsp ginger

tsp white (shiro) miso paste

chicken thigh fillets (skin on)

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This sophisticated yet simple Japanese Onion Dressing is my family‘s favorite! Savory, sweet, zingy, and packed with amazing flavors, it’s sure to win over fans. You‘ll love it on seafood, grilled meat, or greens like frisée and radicchio salad.

Japanese Onion Dressing

onion

extra virgin olive oil

Tbsp Japanese black vinegar (kurozu)

1½ Tbsp soy sauce ((increase to 2 Tbsp if you use rice vinegar))

sugar

green salad ((I used frisée and radicchio, thinly sliced watermelon radish, and heirloom tomatoes))

Gather all the ingredients.

Cut ½ sweet onion in half with the root end intact. This helps hold the layers of the onion together while grating or mincing.

Grate half the onion. I use my favorite ceramic grater to collect the onion juice. Onion juice is an important ingredient for the dressing, so make sure to collect all of it.

Finely mince the remaining half of the onion (we call this Japanese cutting technique mijingiri). Lay the onion flat side down on the cutting board. With the knife edge toward the root end, make ⅛-inch horizontal slices to within ½ inch of the root end to keep it intact. Then, with the knife tip pointing toward the root end, make ⅛-inch vertical slices to within ½ inch of the root end. Finally, make perpendicular cuts down through the vertical slices you made.

To mince the onion even finer, run your knife through the onion pieces using a rocking motion while holding down the tip of the knife.

To a mason jar, add both the minced onion and the grated onion with all the onion juice.

Add 4 tsp sugar, 1½ Tbsp soy sauce, ¼ cup extra virgin olive oil, and 3 Tbsp Japanese black vinegar (kurozu).

Shake to combine and dissolve the sugar. Refrigerate overnight (8–12 hours) or longer to meld the flavors. The flavors of the dressing significantly improve after resting.

Make the optional green salad. Here, I simply toss together frisée and radicchio, thinly sliced watermelon radish, and heirloom tomatoes in a salad bowl. Drizzle the Japanese Onion Dressing on top, toss, and serve.

To Serve

You can keep the dressing in an airtight container and store it for 7 days in the refrigerator.

To Store

Just made it and it taste already very good. I didn’t have the kurozu at hand so I used 2 tbsp of balsamico and 1 of komezu instead, a compromise but what the heck, I didn’t want to go hunting online and maybe waiting too long to still feel like making it. Now I can’t wait to try it in my salad!                                       Thank you Nami san for getting me on your awesome culinary adventures.                                          Ewa

This is now my favourite salad dressing. I also sometimes add some finely minced pear and juice to add some extra sweetness and flavour.

I love your recipes but I'm on a low-sodium diet. Is the any substitute for soy sauce? Even low sodium soy sauce has too much.

Deb Perelman&#039;s Ginger Garlic Chicken Noodle Soup combines chicken thighs, fresh ginger, garlic and ramen noodles in an umami-rich broth finished with black vinegar, soy sauce and sesame oil. Inspired by New York City&#039;s Chinatown, it&#039;s an easy homemade chicken soup that&#039;s perfect for weeknight dinners.

Ginger Garlic Chicken Noodle Soup

lbs boneless, skinless chicken thighs

garlic (thinly sliced)

ginger (peeled, finely chopped)

bundle (6-8 oz.) scallions (thinly sliced,

tsp kosher salt

white or black pepper

water

oz dried curly (in noodles

carrot

black rice vinegar

tbsp toasted sesame oil

crispy chili oil (to taste)

Bring the chicken, garlic, ginger, scallion whites (reserve greens), salt, pepper and water to a boil in a 4-to-5-quart pot. Reduce the heat to medium-low, and simmer, uncovered, stirring occasionally, until the chicken is very tender and cooked through, about 15 minutes.

While the soup simmers, whisk together the vinegar, soy sauce and sesame oil in a bowl, and add as much or as little chili crisp as your heart desires.

Remove the chicken with tongs, and transfer it to a cutting board. Add the noodles and carrot to the broth, following the cooking-time estimation your noodles’ package directions. Use two forks to shred the chicken into bite-sized pieces. Once the noodles are done, return the chicken to the pot, and rewarm for 1 minute. Taste, adjusting seasoning if needed.

Divide the soup between bowls. Add a handful of scallion greens and drizzle each bowl with 1 tbsp of the soy sauce mixture, adding more to taste.

Top 7 black vinegar recipes from across the web

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Top Tags

Spicy Sichuan noodles

Yo Po Mian

Caramelised leek quiche

Chicken, celery, green bean and alm...

Quick teriyaki chicken noodle soup

Japanese Onion Dressing

Ginger Garlic Chicken Noodle Soup

Top 7 black vinegar recipes from across the web

The most viewed black vinegar recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spicy Sichuan noodles

Yo Po Mian

Caramelised leek quiche

Chicken, celery, green bean and alm...

Quick teriyaki chicken noodle soup

Japanese Onion Dressing

Ginger Garlic Chicken Noodle Soup

The most viewed black vinegar recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine