From the starters/cold dishes selection at Spicy Cuisine, this gem of a noodle dish warms you up in an entirely different way from, say, a wonton soup. Served chilled, the noodles are cooked to slippery, al dente perfection. They swim languidly in a rust-red pool of sauce. In the sauce I can taste garlic, black vinegar, soy, shitloads of Sichuan pepper and maybe just the tiniest pinch of sugar. Fresh red chilli steps in to add more intense hotspots and coriander leaves and spring onion temper things a bit. It’s ma la* perfection.
Best of all, if you hate food waste like I do, you can save the dressing – just drain it and pop it in a jar and it will keep in the fridge for a couple of days at least. I’ve used it to dress kelp salad (using rehydrated kelp sold in Chinese supermarkets) and smashed cucumber salads.
This dish can be yours for the bargain price of $6!
Fernroot noodles: Are made with starch from the roots of bracken fern that grow on the Jiuzhaigou Mountains, apparently. Given we grow a heap of ferns in Aotearoa, I wonder whether anyone has tried extracting the starch from any of our native ferns to make things like noodles?
Spicy Cuisine, 674 Dominion Rd, Balmoral, phone 09 630 1568.
UPDATE April 2018: RIP Spicy Cuisine, you burned down and I know not if or when you will reopen.