Beijing Street Noodle

9 oz Canton wheat noodle (cooked and drained)

Half bunch of watercress, roughly chopped

2 cloves garlic, sliced

1/3 Beijing sauce (please see below)

2 scallions, green part only, cut into strips.

Beijing Sauce

5 C light soy sauce (Kiko)

5 C Black Vinegar (Chinkiang)

2 C water

Mix all the ingredients.

Directions:

Heat 1T oil in the Wok. Add garlic, noodles, and sauce. Toss together, add scallion and drizzle with sesame oil.

Serve in a bowl with a bed of chiffonade iceberg lettuce.