Recipe by lazyme
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.
Top Review by Paka
This is wonderful dish! I added shredded carrot for some color. Had no green onions but did have a bunch of chives in the spice garden. For the noodles I used soba noodles. I made the recipe early in the day and let the bowl blend on the counter until time for dinner. I kept "tasting" them throughout the afternoon, yum. As stated they were much better the next day! thank you for an easy and tasty recipe.
- 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 See How It's Made
- Cook noodles in boiling water for 2 to 3 minutes.
- Drain immediately in a colander and chill thoroughly under cold running water.
- Shake off excess water, then return the noodles to a clean dry bowl.
- Blend the seasonings in a small bowl.
- 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.
- Toss gently with your hands to separate the noodles and distribute the sauce, then add the green onions and toss again to mix.
- 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.
- For best flavor, cover and put aside for several hours at room temperature or store overnight in the refrigerator.
- Toss before eating to redistribute the seasonings.
- Garnish with green onion slices.
- These last 4 to 5 days, sealed airtight and refrigerated. Flavor peaks in spiciness on the second day.