Recipe by HappyBunny
This is one of the recipes I adopted from the Recipezaar account.
Top Review by mianbao
Um, I think this recipe needs some work. It looked pretty good at first, but there seem to be some things missing. First, the step to strain the sauce is missing. I can't imagine trying to eat the noodles while avoiding bits of ginger, garlic and onion. So I did strain it, but then, it looked like there might not be enough. You don't use such a lot of sauce on this kind of noodles, but, even for 2 servings, I think it is a close thing. I haven't experimented, but I think I'd prefer the sauce to have a stronger vinegar taste, too. The next big thing is that the recipe suggests that you eat the noodles with only cucumber (or carrot) and coriander leaves. If this is a light meal, which is how I would treat this kind of dish, then I'd like cucumber, ham, egg, tomato, pickled ginger, and maybe even a few slices of roast chicken, along with the coriander. And with hot Chinese mustard on the side. Sprinkling sesame seeds over the top is fine. Anyway, by not following the recipe (I did use recipe's sauce, strained), and adding quite a lot of things, I got a very nice lunch. Thank you for reminding me of this dish. It will be more in demand as the weather gets hotter.
- 10 ounces fresh Chinese noodles
- 1 1⁄2 tablespoons vegetable oil
- 3 green onions, minced
- 3 cloves garlic, minced
- 1⁄2 piece ginger, minced
- 2 small Asian chili peppers
- 3 1⁄2 teaspoons rice vinegar
- 2 tablespoons soya sauce
- 2 tablespoons sugar
- 1 1⁄2 tablespoons Chinese sesame paste
- 1⁄2 cup chicken stock or 1⁄2 cup broth
- 1 teaspoon sesame oil
- 1 tablespoon roasted sesame seeds
- fresh coriander leaves, chopped
- 1⁄2 cup carrots or 1⁄2 cup cucumber, julienned
Directions See How It's Made
- Cook noodles, fresh or fried, until al dente.
- Drain and rinse in cool, then cold, water.
- Drain well.
- Sprinkle with vegetable, peanut or sesame oil. (Cold, oiled cooked noodles can be stored in the fridge for several days).
- SAUCE: In a small skillet, heat vegetable oil and saute onions, garlic, ginger and chili peppers until garlic is soft but not brown.
- Turn off heat and add vinegar, soy sauce, sugar, sesame paste and chicken stock.
- Heat and simmer sauce, stirring for 2 minutes.
- Stir in sesame oil.
- Cool to room temperature.
- Pour sauce over chilled noodles and mix well.
- Heap noodles on s platter and garnish with sesame seeds, coriander and julienned vegetables.