1/1 Photo of Cold Chili Orange Noodles
Chef Kate's Note:
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.
My Private Note
Units: US | Metric
For the Chili-Orange Sauce
- 236.59 ml chili oil
- 236.59 ml black soy sauce
- 236.59 ml cider vinegar
- 158.51 ml granulated sugar
- 29.58 ml kosher salt (or to taste)
- 3 oranges, zest of, finely chopped (use the oranges for some thing else)
For the Noodles
- 1For the Sauce:.
- 2Combine all the ingredients for the sauce in a blender and puree for thirty seconds.
- 3Place sauce in a jar and keep, covered, in the fridge.
- 4For the Noodles:.
- 5Cook noodles according to package directions until al dente.
- 6Remove from boiling water and shock in ice water and drain again.
- 7Toss noodles with sesame oil.
- 8Blanch bean sprouts in boiling water (from the pasta) and shock them in ice water.
- 9When ready to Serve:.
- 10Place noodles in bowl and toss with 1/4 cup of Chili-Orange Sauce.
- 11Add bean sprouts and carrots and toss again.
- 12Add additional sauce if necessary but don't overdo.
- 13Mound noodle mixture in the center of a serving bowl and garnish with nuts, scallions and cilantro.
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Nutritional Facts for Cold Chili Orange Noodles
Serving Size: 1 (193 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 610.5
- Calories from Fat 112
- Total Fat 12.4 g
- Saturated Fat 2.2 g
- Cholesterol 71.8 mg
- Sodium 7701.9 mg
- Total Carbohydrate 102.3 g
- Dietary Fiber 4.6 g
- Sugars 37.4 g
- Protein 22.6 g
The following items or measurements are not included:
oranges, zest of