Serve cold or warm pending the season and crowd. Even better day two!
1 pound Chinese Noodles (or 1/16” Thin Egg Noodles
3 1/2 Tablespoons Chinese or Japanese Sesame Oil
3 1/2 Tablespoons Black Soy Sauce
1 1/2 Tablespoons Balsamic Vinegar
2 Tablespoons Sugar
2 Teaspoons Course Salt
1/2 to 1 1/2 Tablespoon hot chili oil - this stuff is hot! I think I used only 1/2 Tbs.
4 Heaping Tablespoons scallions cut into rounds (green and white parts) — Save some for garnish
You CAN go ahead and boil the noodles like the bag says and it will be good enough. The secret to getting the sauce to really coat the noodles is to cook them like this:
Boil water and toss noodles in and stir
Bring to a boil again
Add 1 cup of COLD water
Bring to boil again
Take them off of burner and strain noodles in aollenter and rince until cold
Leave noodles in collendar to drain for one hour
Meanwhile… mix together the sauce.
Once noodles are cold, toss all together and use hands to really make sure they are coated well in the sauce.
Garnish with remaining scallions
These can be served as a main or a side. Additional garnish of toasted sesame seeds is very nice as well.