Spicy black vinegar noodles - Eat Well Recipe - NZ Herald (2024)

FAQs

How to cook with black vinegar? ›

Seasoning and dipping: Use black vinegar to add tanginess and depth of flavor to dishes like dumplings, noodles or cold appetizers. Stir-frying: Add black vinegar toward the end of stir-frying to preserve its flavor. Soups and braises: Use black vinegar in soups or braised dishes to add a tangy note.

A lot of Chinese restaurants use rice vinegar to impart a unique flavor. However I love using Apple Cider vinegar here for a slightly tart and sweet flavor. Which oil to use? A lot of Chinese noodles recipes use peanut oil.

Shanxi is great generously splashed on Northern-style boiled dumplings and noodles. Baoning works in Sichuan cold sauces, yuxiang and gongbao dishes, as well in hot and sour soup, while Southern coastal seafood dishes benefit from Yongchun.

“Shanxi vinegar is good on noodles. Zhenjiang vinegar is good on salads,” Lin advises. In Taiwan, vinegar is used sparingly—a drop or two on a finished soup. And in China, it's most often used in conjunction with soy sauce.

With a list of ingredients containing many acetic acid and amino acids, black vinegar is highly appreciated for reducing cholesterol in the blood, losing weight and strengthening the immune system.

Red Wine Vinegar

There's a reason it's used to dress Italian pasta salad and a key ingredient in stacked-high Italian subs. It's flavor cuts through some of the richness of cured meats and cheeses and gives dishes the perfect zing.

Vinegar is used as flavouring agent for foods. It is added to noodles before eating to add sour taste.

Along with limes, unseasoned rice vinegar adds sourness to dressings. Its essential in many dipping sauces, including nam jim that is served with grilled chicken. Cider vinegar is a good substitute. Used in Thai curries, fresh coconut milk is made by rinsing the oils out of coconut flesh with warm water.

Shanxi vinegar is a type of Chinese black vinegar.It is made from various grains and is aged until the color turns dark brown or inky black. It has a fermented malty taste and woody character that distinguish it from the light colored and fruity rice vinegar.

Black vinegar does not need to be refrigerated, but it can be stored in the refrigerator if you prefer to keep it cool. Black vinegar is a type of vinegar made from rice and is a common ingredient in many Asian cuisines.

What is the best Chinese black vinegar? ›

Zhenjiang vinegar is one of China's Four Famous Vinegars—along with Sichuan Baoning, Shanxi mature vinegar and Fujian's Yongchun red vinegar—and the most well-known of the four in the West.

In basic terms, yes. But, different vinegars have different flavors, and they have a range of acidity levels (then again, you could say the same about different brands of the same type of vinegar, though probably with a narrower range). So it's a matter of tasting and being careful.

It works just as well uncooked, such as in vinaigrettes or pickles, as it does cooked. Try it in barbecue sauces or glazes. Use it to create a pan sauce — the vinegar will help lift off the flavorful browned bits — or add brightness to a soup or stew at the end of cooking.

Since it's acidic in nature, there's no need to store your chinkiang black vinegar in the fridge. A cool, dry place like your pantry is just fine. It's best used up within a year, as otherwise it may decline in quality and lose its acidity and flavour.

Chinese black vinegar—known usually in its most popular form, Chinkiang or Zhenjiang vinegar—is deeply colored and tastes fruity (though it's less sweet than balsamic), with a touch of umami richness. It's made by adding acetic acid and bacteria to glutinous rice, usually, but also to wheat, millet, or sorghum.