Yield: 6 Servings
Measure | Ingredient |
---|---|
1 pounds | Egg noodles, fresh, thin |
4 quarts | ;water |
2 teaspoons | Salt |
2 tablespoons | Soy sauce |
1 tablespoon | Sesame oil with hot chilis |
1 tablespoon | Sesame oil |
1 tablespoon | Rice vinegar |
1 teaspoon | Sugar |
1 \N | Garlic clove; minced |
1 tablespoon | Oil |
⅓ cup | Sesame seed; toasted |
6 \N | Scallion; cut into ringlets |
\N \N | --- per Shelly Satlin |
Bring the salted water to a boil, add noodles, and cook for 2 or 3 minutes. Drain and rinse under cold water. Combine remaining ingredients and pour over cold noodles, tossing until well blended.
Serve.