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orchid's tangy cool noodles

Recipe by
Vicki Butts (lazyme)
Grapeview, WA

This yummy side dish is from The Modern Art of Chinese Cooking by Barbara Tropp. It is very simple and will last for several days in the refrigerator. We like to serve this with any Asian entree, especially chicken.

yield 4 serving(s)
prep time 15 Min
cook time 10 Min
method Stove Top

Ingredients For orchid's tangy cool noodles

  • 1 lb
    chinese noodles
  • 3 1/2 Tbsp
    sesame oil
  • 3 1/2 Tbsp
    black soy sauce
  • 1 1/2 Tbsp
    balsamic vinegar
  • 2 Tbsp
  • 2 tsp
    kosher salt
  • 1 Tbsp
    hot chili oil
  • 4 tsp
    green onions, thinly sliced
  • 1 tsp
    green onions, garnish

How To Make orchid's tangy cool noodles

  • 1
    Cook noodles in boiling water. Cook 2 to 3 minutes. Drain immediately in a colander and chill thoroughly under cold running water. Shake off excess water, then return the noodles to a clean dry bowl.
  • 2
    Blend the seasonings in a small bowl.
  • 3
    Pour the sauce evenly over the noodles, using a handful of noodles to wipe the bowl clean so you don't lose any of the sugar.
  • 4
    Toss gently with your hands to separate the noodles and distribute the sauce, then add the green onions and toss again to mix.
  • 5
    Notes: Remember that the chili will grow more pronounced within a few hours, so err on the cautious side if you are not eating the noodles immediately. For best flavor, cover and put aside for several hours at room temperature or store overnight in the refrigerator. Toss before eating to redistribute the seasonings. Garnish with green onion slices. These will last 4 to 5 days, sealed airtight and refrigerated. Flavor peaks in spiciness on the second day.

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