Cold Chili Orange Noodles

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.

• Ready In: 35 mins
• Serves: 4-6

Ingredients

• 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

Directions

1. For the Sauce:
2. Combine all the ingredients for the sauce in a blender and puree for thirty seconds.
3. Place sauce in a jar and keep, covered, in the fridge.
4. For the Noodles:
5. Cook noodles according to package directions until al dente.
6. Remove from boiling water and shock in ice water and drain again.
7. Toss noodles with sesame oil.
8. Blanch bean sprouts in boiling water (from the pasta) and shock them in ice water.
9. When ready to Serve:
10. Place noodles in bowl and toss with 1/4 cup of Chili-Orange Sauce.
11. Add bean sprouts and carrots and toss again.
12. Add additional sauce if necessary but don't overdo.
13. Mound noodle mixture in the center of a serving bowl and garnish with nuts, scallions and cilantro.