Ingredients
- 8 ounces Chinese egg noodles
- 2 tablespoons rice wine vinegar
- 2 tablespoons toasted Asian sesame oil
- 1 tablespoon plus 2 teaspoons soy sauce
- 1 tablespoon toasted sesame seeds
- 1 tablespoon peeled, grated fresh ginger
- 1/4 teaspoon kosher salt
- 2 scallions, thinly slice on the diagonal
- 1/4 teaspoon crushed red pepper (optional)
Directions
Cook the egg noodles according to package instructions. Drain and rinse under cold running water. Transfer the noodles to a large bowl.
In a small bowl, whisk together the vinegar, oil, soy sauce, sesame seeds, ginger, salt, scallion, and, if using, red pepper. Remove the noodles from the refrigerator and mix with the sesame mixture until well coated. Serve cold or at room temperature.
- Copyright 2001 Television Food Network, G.P. All rights reserved
Difficulty: Intermediate
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By rmweber01
on October 13, 2011
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I doubled the sauce when I saw I had a pound of noodles cooking in the pot. It turned out beautifully! I substituted red chili sauce for red pepper flakes, none in the house, and still a wonderful meal for a hot southern california night. I will definitely make this again.
By carlygibson
on July 20, 2011
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This recipe is AMAZING!! It's so so easy and flavorful. I'd been looking for a sesame noodle recipe that didn't include peanut butter and this is it! If you like your sesame noodles without peanut butter this is the recipe for you!
By mpmccord_10759132
Milford, MI
on November 22, 2009
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I can never make a single batch - always have to double - they have a fabulous flavor, do NOT need peanut butter! My son is allergic to peanuts, and these have more than enough flavor. Sometimes I add a bit of thai chili paste to pack a more powerful punch, but not necessary.
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