Prep 20 mins
Cook 15 mins
A lovely side dish, or, with the addition of some shrimps or Chinese roast pork slices, a great lunch. You'll have some extra dressing--but it won't go to waste.
For the Chili-Orange Sauce
- 1 cup chili oil
- 1 cup black soy sauce
- 1 cup cider vinegar
- 2⁄3 cup granulated sugar
- 2 tablespoons kosher salt (or to taste)
- 3 oranges, zest of, finely chopped (use the oranges for some thing else)
For the Noodles
- 12 ounces thin egg noodles
- 1 tablespoon sesame oil
- 4 tablespoons bean sprouts
- 3 tablespoons carrots, finely shredded
- 2 tablespoons scallions, thinly sliced
- 2 tablespoons cilantro, fresh, chopped
- 3 tablespoons roasted peanuts, chopped
- For the Sauce:.
- Combine all the ingredients for the sauce in a blender and puree for thirty seconds.
- Place sauce in a jar and keep, covered, in the fridge.
- For the Noodles:.
- Cook noodles according to package directions until al dente.
- Remove from boiling water and shock in ice water and drain again.
- Toss noodles with sesame oil.
- Blanch bean sprouts in boiling water (from the pasta) and shock them in ice water.
- When ready to Serve:.
- Place noodles in bowl and toss with 1/4 cup of Chili-Orange Sauce.
- Add bean sprouts and carrots and toss again.
- Add additional sauce if necessary but don't overdo.
- Mound noodle mixture in the center of a serving bowl and garnish with nuts, scallions and cilantro.
I am updating this review.This recipe was outside my normal recipe choices, and I was looking forward to making it. I did not warn DH in advance that it was a little spicy....it has the kind of heat that sneaks up on you. He took several bites before the spice hit...lol. As written in the recipe intro, the recipe will make more chili-orange sauce than needed. It makes a LOT of extra. Recipe makes almost a quart of sauce, and only about 1/4 cup is needed for the noodles. So, if you were to make this, you could cut way back on the sauce and still have plenty. My update: I keep all my extra sauce in the fridge, and can very quickly put this dish together for lunch, which I do quite regularly....that certainly was a lot of sauce...still working my way through it all. The more times I eat this, the more I like it!
I scaled this recpe down to two servings, and scaled the dressing/sauce even further (using 1/4 cup or the chili oil, soy sauce and vinegar each, 1/4 cup sugar and the zest of 1 orange). Instead of bean sprouts, I used finely-julienned cucumber. Loved the spicy-zesty-freshness of simple to put together recipe.
I just would like to know what kind of chili Oil to use. 1 cup sounds like a lot!