Description
An ultimately simple, highly addictive soup-less noodle dish where boiled white straight noodles are tossed solely with Taiwan's uniquely fruity/sweet 'black vinegar (Wu Cu)', lard, and soy sauce.
Restaurants serving Black Vinegar Tossed Noodles
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- White Chinese noodles
- Black vinegar(Wu Cu)
- Lard(Zhu You)
- Soy sauce
- Green scallions
Instructions
- [Authentic Recipe]
- [Sauce Prep (This is Everything)] At the bottom of a bowl, put
- tbsp of the key flavor 'Wu Cu (Taiwanese black vinegar: has Worcester-sauce-like sweetness and spice)', soy sauce, premium lard (or scallion oil), a little salt and sugar.
- Boil standard Taiwanese white straight noodles (Yangchun wheat noodles or slightly thick flat noodles) till soft in hot water.
- Swiftly drop the drained hot noodles into the sauce bowl.
- Scatter chopped green scallions (or fried shallots: You Cong Su) on top. Serving without meat or other toppings is the most classic style.
- Right before eating, stir vigorously until the lard melts from the heat and completely emulsifies with the black vinegar, coating the noodles thickly.
Learn more Spice, substitutes, tips
Key spices
Fruity acidity of black vinegar and Lard
Substitutes at Japanese supermarkets
Japanese Udon, Japanese black vinegar mixed with a little Worcester sauce
Pairing
Thick pork soup (Rou Geng Tang) or other soups
Trivia
[For Everyone] Similar to 'Shagua Ganmian' (self-seasoned noodles), but the shop provides the perfect golden ratio sauce here. 'Wu Cu' is an essential Taiwanese condiment, sweeter and spicier than Japanese black vinegar. The magic bowl where lard's richness and black vinegar's acidity satisfy the brain even without toppings.
Eating tips & etiquette
[Unique Eating] Relish the 'not-too-sour sweetness' of Taiwanese black vinegar, dripping a little 'homemade chili oil' halfway through to tighten the flavor while slurping!
Allergen
Wheat, Soy