Cold spicy noodles

Yield: 4 Servings

Measure Ingredient
1 pounds Dried or fresh egg noodles
2 tablespoons Sesame oil, divided
3 tablespoons Tahini or peanut butter
2 teaspoons Chili powder
1½ tablespoon Finely chopped garlic
2 teaspoons Chili oil
2 tablespoons Light soy sauce
1 tablespoon Dark soy sauce
1 tablespoon Chili bean sauce
2 teaspoons Finely chopped fresh ginger
1 teaspoon Salt
2 teaspoons Sugar
3 tablespoons Finely chopped scallions

Cook noodles in large pot of boiling water according to directions. When al dente, drain and plunge into cold water until ready to use. Drain then toss with 1 Tb of the sesame oil to make sure none of the noodles stick together. In a bowl or blender, mix the remaining 1 Tb sesame oil with the tahini, chili powder, garlic, chili oil, soy sauces, chili bean sauce, ginger, salt, and sugar (This can be done in advance and kept refrigerated until ready to use) To serve, arrange the noodles on a platter or in a large bowl. Pour the sauce over the top and sprinkle on the scallions.

Toss well.


Similar recipes