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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I love Asian noodle dishes, especially the spicy ones! This one's just hot enough; add more heat if you like. I also like the flavor of both the sesame oil and sesame seeds in this dish, and I toast the seeds until they're nearly brown. This makes a nice and quick side dish for dinner, or a tasty light lunch. Ingredients:
1/2 lb dried chinese egg noodles (in a pinch, linguine will work) |
1/2 tablespoon dark sesame oil |
2 teaspoons peanut oil |
1 tablespoon sesame seeds, toasted,plus |
1 teaspoon sesame seeds, toasted |
1/2 clove garlic, minced |
1 teaspoon shredded fresh gingerroot |
1 teaspoon szechuan chili paste |
2 teaspoons balsamic vinegar or 1 comparable sweetish rice vinegar |
2 teaspoons rice vinegar |
2 tablespoons soy sauce or 2 tablespoons tamari soy sauce |
1 teaspoon red pepper flakes |
3 tablespoons minced green onions, some green tops included |
4 teaspoons fresh cilantro, chopped |
Directions:
1. Cook the noodles until al dente, then drain and rinse with cold water; drain again and toss with the sesame oil and peanut oil.
2. Combine the sauce ingredients and correct seasoning, adding more heat if you wish.
3. Toss with the noodles and garnish with green onion and cilantro.
4. This is traditionally served cold or at room temperature.
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