Spicy and Sour Fern Root Noodle Salad
A refreshing, cold salad featuring chewy fern root noodles tossed in a spicy, tangy vinaigrette, topped with silky egg strips and fresh herbs.
Story
Fern root noodles offer a unique, chewy texture that pairs perfectly with bold, numbing Sichuan flavors. This dish is ideal for hot summer days when you crave something cooling yet spicy.
Ingredients
Dried fern root noodles
100g
Eggs
2 large
Garlic
2 cloves
Ginger
1 small piece
Green onions
2 stalks
Fresh cilantro
1 small bunch
Light soy sauce
2
Aged vinegar (Chinkiang)
2 tbsp
Chili oil
1 tbsp
Sichuan peppercorn oil
1 tsp
Sesame oil
1 tsp
Salt
to taste
Instructions
1
Soak the Noodles
Rinse the dried fern root noodles thoroughly under cold water to remove any debris. Soak them in warm water until they become soft and pliable. Drain well and set aside to cool completely in a serving dish.
2
Prepare the Aromatics
Peel the garlic and ginger, then mince them finely. Trim the roots and wilted parts of the green onions, then slice the white parts into small rings and the green parts into long strips. Chop the fresh cilantro roughly.
3
Make the Dressing
In a small bowl whisk together the minced ginger, garlic, soy sauce, vinegar, chili oil, peppercorn oil, sesame oil, and a pinch of salt. Stir until the mixture is well emulsified.
4
Cook the Egg Omelet
Beat the eggs in a small bowl. Heat a non-stick skillet over medium-low heat—do not add oil. Pour in the egg mixture to create a thin crepe. Once set, flip briefly to cook through, then remove and slice into thin strips.
5
Assemble and Serve
Pour the prepared dressing over the cooled noodles and toss to coat evenly. Top the salad with the egg strips, green onion rings, cilantro, and any remaining green onion strips. Serve chilled.
