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Chinese Chilled Noodles (Alexandra Guarnaschelli) Recipe

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Chinese Chilled Noodles (Alexandra Guarnaschelli)
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Ingredients
12
Count
Nutrition
625
Calories
Total time
35
Minutes
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Ingredients:

Directions:

  1. Bring a large pot of water to a boil. Meanwhile, in a large bowl, combine the sesame oil, black soy sauce, balsamic, sugar, salt, and Chile Oil. Whisk to blend. Stir in half of the sliced scallions. Set aside in the refrigerator.
  2. When the water boils, season with salt until the water tastes like seawater. Plunge the pasta in the boiling water and cook, 1 to 2 minutes, until al dente. Place a colander in the sink. Remove the pot from the heat and pour off most of the water into the colander, catching any pasta as the water pours out.
  3. Remove the colander from the sink and fill the pot still containing the pasta with cold water. You want the pasta to cool quickly by being submerged in the cold water. This will assure a chewy texture.
  4. Drain the pasta thoroughly in the colander, shaking it a few times to remove excess water covering the pasta. Spread a kitchen towel on a flat surface and turn the noodles onto the towel. Gently use a second towel to dry the noodles. Removing the excess moisture assures that the sauce will have its proper flavoring effect on the noodles. Any water from cooking the pasta dilutes the noodles and makes them taste more like water than anything else. Gingerly transfer them the bowl with the sauce. Use your hands to mix the pasta and the sauce, taking care that all of the pasta gets coated. Cover with plastic and refrigerate until ready to serve.
  5. These noodles can marinate for a few hours or overnight before serving. Serve them cold, tossing them again in the sauce just before serving, and garnish with the remaining scallions.
  6. Fresh Chili Oil:
  7. Remove the stems from the chiles then place in a food processor and blend until they are completely broken down.
  8. Use a rubber spatula and scrape into a medium sized saute pan. Add the oil and stir well. Set the pan over medium-low heat. Gently warm up the oil slowly so it draws out the color and flavor of the chiles. Stir well and season with salt. Once the oil is barely simmering, cook for 5 to 6 minutes. hut off heat and allow to cool. Store in an airtight container until ready to use.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 625.34 Kcal (2618 kJ)
Calories from fat 388.28 Kcal
% Daily Value*
Total Fat 43.14g 66%
Cholesterol 47.62mg 16%
Sodium 1360.63mg 57%
Potassium 240.65mg 5%
Total Carbs 50.09g 17%
Sugars 9.1g 36%
Dietary Fiber 2.53g 10%
Protein 10.12g 20%
Vitamin C 5.6mg 9%
Vitamin A 0.1mg 2%
Iron 3mg 16%
Calcium 41.9mg 4%
Amount Per 100 g
Calories 415.71 Kcal (1740 kJ)
Calories from fat 258.12 Kcal
% Daily Value*
Total Fat 28.68g 66%
Cholesterol 31.66mg 16%
Sodium 904.52mg 57%
Potassium 159.98mg 5%
Total Carbs 33.3g 17%
Sugars 6.05g 36%
Dietary Fiber 1.68g 10%
Protein 6.73g 20%
Vitamin C 3.7mg 9%
Iron 2mg 16%
Calcium 27.9mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.6
    Points
  • 17
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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