| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Chinese |
Chinese, Pasta |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Chinese noodles (not canned) |
| 3 1/2 |
tb |
Dark brown sesame oil |
| 3 1/2 |
tb |
Soy sauce |
| 2 |
tb |
Rice vinegar |
| 2 |
tb |
Granulated sugar (or to taste) |
| 1 |
ts |
Hot chili oil (or to taste) |
| 6 |
|
Green onions, sliced finely on the bias, divided |
|
|
Black sesame seeds, optional |
|
|
Fresh cilantro, oprional |
| 1/4 |
c |
BBQ pork, optional |
INSTRUCTIONS
Bring a generous amount of unsalted water to a boil.
Add the noodles (all at once) for approximately 2
minutes, or until al dente (toothy but firm). Use
chopsticks or two wooden spoons to separate noodles as
they cook. Do not overcook.
Empty noodles into a large colander, then immediately
flush with cold running water until cool. Shake off
excess water and drain for 15 to 30 minutes.
Combine sesame oil, soy sauce, vinegar, sugar and
chili oil; mix well. Pour over noodles and use your
hands to evenly distribute seasoned sauce. Work
carefully so noodles don[t break. Gently spread sauce
over each strand and allow the noodles to fully absorb
sauce before eating.
Add all onions except 2 tablespoons. Toss and mix to
evenly distribute the onions. Garnish with remaining
onions, sesame seeds and cilantro, if desired.
Noodles taste best if they are allowed to sit and the
flavors meld for a few hours before serving.
Serve refrigerated and cold, or at room temperature.
219 calories based on ten servings.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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