UPDATED: This is a great dish to take to a party… tangy, spicy and subtly sweet. Based on the “Orchid’s Noodles” recipe in Barbara Tropp’s classic (and sadly out of print) The Modern Art of Chinese Cooking. I generally make it with fresh noodles from my Asian market but Manischewitz Fine Egg Noodles were on sale for the holiday and I used those. Makes about 10-15 servings as part of a buffet.
1 lb fresh Chinese thin egg noodles OR 8 oz dried fine (but not angel hair-fine) egg noodles like Manischewitz
2 T toasted sesame oil
3 1/2 T soy sauce
1 1/2 T Chinese black vinegar OR balsamic vinegar
1 T sugar
2 t Kosher salt*
3/4 t hot chili oil OR 1/4-1/2 t crushed red pepper
1/2 c scallions, finely chopped, including green as well as white portion of stalk
Method: Cook the noodles in boiling water until just tender–a couple of minutes for fresh, maybe 4-5 minutes for dried. Drain and run cold water over noodles to stop the cooking process; drain again. Dissolve dry ingredients in soy sauce then add the oil(s). Pour over noodles and add scallions, reserving a few rings. Toss thoroughly. Refrigerate at least 6 hours to allow flavors to develop, preferably overnight. Sprinkle reserved scallion rings on the top and serve cold or at room temperature.
- That seems like a lot of salt but you’ll probably need it. If you like, use less salt then taste after a few hours and adjust seasoning as needed.
NOTE: original recipe has been updated to reflect my modifications.