Orchid's Tangy Cool Noodles

lazyme's Note:

This yummy side dish is from The Modern Art of Chinese Cooking by Barbara Tropp. It is very simple and will last for several days in the refrigerator. We like to serve this with chicken.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 5

• 1 lb chinese noodles
• 3 1/2 tablespoons sesame oil
• 3 1/2 tablespoons black soy sauce
• 1 1/2 tablespoons balsamic vinegar
• 2 tablespoons sugar
• 2 teaspoons kosher salt
• 1 tablespoon hot chili oil
• 4 teaspoons green onions, thinly sliced
• 1 teaspoon green onion, garnish

Directions:

1. Cook noodles in boiling water for 2 to 3 minutes.
2. Drain immediately in a colander and chill thoroughly under cold running water.
3. Shake off excess water, then return the noodles to a clean dry bowl.
4. Blend the seasonings in a small bowl.
5. Pour the sauce evenly over the noodles, using a handful of noodles to wipe the bowl clean so you don't lose any of the sugar.
6. Toss gently with your hands to separate the noodles and distribute the sauce, then add the green onions and toss again to mix.
7. NOTES:.
8. Remember that the chili will grow more pronounced within a few hours, so err on the cautious side if you are not eating the noodles immediately.
9. For best flavor, cover and put aside for several hours at room temperature or store overnight in the refrigerator.
10. Toss before eating to redistribute the seasonings.
11. Garnish with green onion slices.
12. These last 4 to 5 days, sealed airtight and refrigerated. Flavor peaks in spiciness on the second day.

Reviews

[AppQueen]

Great easy recipe, I modified this for dietary reasons, and included steamed fish. A family favorite

[Chef #1255880]

I was the wok chef at Barbara's restaurant in San Francisco and this dish was the staff's favorite,hands down. To make it more of a compleste meal I add shredded chicken, julienne carrots, and peanuts. There are a lot of possible combinations, just don't over do it-it's about the noodles!

[cookiedog]

I used rice noodles for this and the full amount of chile oil- next time I will use a little more since we like things extra spicy. This is a great cold noodle salad to keep in the fridge for family members to snack on. I was a little worried that there was too much liquid but the noodles soaked it all up as they sat. A definite repeat in my house!