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Aromatic Sour Egg Noodles

Aromatic Sour Egg Noodles

Yield: 4 servings | Prep Time: 7 minutes | Cook Time: 15 minutes


  • ? cup vegetable broth or water
  • ? cup soy sauce, dark or regular 
  • 3 Tbsp. brown sugar
  • 1 stick cinnamon
  • 1 star anise
  • ½ tsp. Sichuan peppercorns, optional
  • 2 Tbsp. natural peanut butter 
  • 2½ Tbsp. NAKANO® Natural Rice Vinegar, plus more for serving
  • 1 Tbsp. toasted sesame oil 
  • 1 2-inch piece ginger, peeled, finely chopped
  • 1 small garlic clove, grated
  • 1 lb. egg noodles (lo mein, chow mein or thin or wide wonton noodles), fresh
  • 4 scallions, finely chopped
  • 2 Tbsp. sesame seeds, optional


  1. In a small pot over high heat, add broth, soy sauce, sugar, cinnamon stick, star anise and Sichuan peppercorns.
  2. Bring to a boil, then set temperature to low and simmer for 15 minutes, uncovered. Strain the sauce into a large bowl and set aside.
  3. In a small blender, add peanut butter, NAKANO® Natural Rice Vinegar, sesame oil, ginger and garlic and blend until smooth. Pour the mixture in the large bowl and whisk with the sauce. Set aside.
  4. Cook egg noodles according to directions on the package. For fresh lo mein noodles, boil for 5-6 minutes.
  5. Drain and rinse under cold water. Transfer to bowl and toss well until the noodles are evenly coated with the sauce.
  6. Top with scallions and serve with chili paste and NAKANO® Natural Rice Vinegar.


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