Oooooooh……..these noodles……… they were gooooooood.
There were a lot of “o”‘s in that sentence. Very grammatically incorrect.
I made these last week when the posse were out for the night – they (the noodles, that is) were simultaneously spicy, cooling, refreshing, and very, very good. I especially liked the fact that they weren’t overly salty from the soy sauce – some recipes are so heavy handed with the quantity of soy – but in this case, the flavors really were perfectly balanced.
Don’t tell the kids….but I sat by the pool, enjoying my noodles, and watching the clouds roll by…..surrounded by peace and quiet 🙂
Ginger Scallion Noodles – adapted from the daring gourmet
8 oz Chinese egg noodles, or noodles of choice
1 large bunch scallions (green onions), chopped
1 tbs. finely minced ginger root
1 tsp. finely minced garlic
2 tbs. vegetable oil
3 tbs. soy sauce
2 tsp toasted sesame oil
1 tsp rice vinegar
1 tsp. honey
½ teaspoon freshly ground black pepper
½ teaspoon red chile flakes
Sesame seeds for garnish
Cook the noodles according to package directions. Rinse, drain, and set aside.
Combine all remaining ingredients in a small bowl and let sit for at least 15 minutes. The sauce can be refrigerated for up to 2 days.
Pour the sauce over the noodles in a large bowl and toss to coat. Serve sprinkled with some sesame seeds. Serve at room temperature.