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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A nice light main dish or side dish. Recipe courtesy Caprial Pence Ingredients:
12 ounces dried chinese egg noodles or 12 ounces spaghetti |
1/2 cup vegetable oil |
3 cloves garlic, minced |
1 tablespoon peeled minced fresh ginger |
1 orange, zested and juiced |
1 teaspoon frozen orange juice concentrate, thawed |
1/4 cup soy sauce |
1/3 cup sweet hot chili sauce (nuoc cham ga or mae ploy, a thai condiment) |
chopped scallion, for garnish,optional |
Directions:
1. In a stockpot over high heat, bring about 8 cups of water to a boil.
2. Add the noodles and cook until al dente, 7 to 10 minutes.
3. Drain well and place in large bowl.
4. Set aside.
5. In a bowl, whisk together the remaining ingredients.
6. Pour the dressing over the noodles and toss well.
7. Let sit at least 10 minutes before serving.
8. Garnish with chopped scallions, if using.
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