Noodles are one of the most beloved and widely enjoyed Chinese dishes. While there are many varieties of Chinese noodles, one recipe that stands above the rest is Andrew Wong’s Chinese Noodles. Wong is a renowned chef at his restaurant A Wong in London, UK, known for his innovative Chinese cuisine that blends traditional techniques with modern cooking methods and international flavors. His Chinese Noodles recipe is a perfect example of this approach, featuring a deliciously spiced and savory sauce combined with tender, chewy noodles.

To make Andrew Wong’s Chinese Noodles, you will need:

– 500g fresh udon noodles
– 2 tablespoons vegetable oil
– 6 garlic cloves, finely chopped
– 50g pickled mustard greens, finely chopped
– 50ml Shaohsing rice wine
– 50ml dark soy sauce
– 50ml light soy sauce
– 50ml Chinese black vinegar
– 50g soft light brown sugar
– 1 cinnamon stick
– 1 star anise
– 3 cloves
– 1 teaspoon Sichuan peppercorns
– 1 tablespoon cornflour
– 2 tablespoons cold water
– 2 spring onions, finely chopped

Start by cooking the noodles in a pot of boiling water according to package instructions until just tender. Drain and rinse under cold water to stop the cooking process. Set aside.

In a large wok or frying pan, heat the vegetable oil over medium-high heat. Add the garlic and pickled mustard greens and stir-fry for 30 seconds until fragrant. Add the Shaohsing rice wine, dark soy sauce, light soy sauce, Chinese black vinegar, soft light brown sugar, cinnamon stick, star anise, cloves, and Sichuan peppercorns. Bring to a boil, then reduce the heat to low and let simmer for 10-15 minutes until the sauce has thickened and reduced slightly.

In a small bowl, mix the cornflour and cold water to form a smooth paste. Add this to the sauce and stir well to combine. Cook for a further 2-3 minutes until the sauce has thickened to your desired consistency.

Add the cooked noodles to the wok or frying pan and toss well to coat in the sauce. Cook for a further 1-2 minutes until the noodles are heated through. Serve hot, garnished with the finely chopped spring onions.

Andrew Wong’s Chinese Noodles are a classic Chinese dish with a modern twist. The combination of bold spices and umami flavors makes this recipe a standout among other Chinese noodle recipes. The use of pickled mustard greens adds a tangy, slightly sour note that complements the richness of the sauce. Additionally, the combination of light and dark soy sauce along with black vinegar creates a complex layer of flavors that is irresistible.

Udon noodles are a great choice for this recipe as they have a chewy texture that helps them hold up to the bold flavors of the sauce. However, if you can’t find udon noodles, you can use any other variety of fresh Chinese noodles, such as egg noodles or vermicelli.

In conclusion, Andrew Wong’s Chinese Noodles recipe is a must-try for any lover of Chinese cuisine. The unique blend of flavors and aromas creates a truly unforgettable dish that will leave you wanting more. So why not give this recipe a try and experience the magic of Andrew Wong’s Chinese noodles for yourself?

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