Name: Cold Sesame Egg Noodles
Yield: 6 servings
Ingredients: 1 lb fresh thin chinese noodles (or could try rice or sweet potato noodles for gluten free); ¼ cup rice vinegar; 3 tbsp sesame paste, almond butter, or peanut butter; 3 tbsp soy sauce; 2 tbsp honey; 1 tbsp dark sesame oil; 1 tsp chili garlic sauce (or more); 2 scallions, trimmed and thinly sliced; 6 sprigs fresh cilantro, stems trimmed; veggies of your choice - bok choy, muschrooms, carrots, etc; meat of choice - chicken, pork, shrimp

From the 'Noodles Every Day' cookbook - a popular Chinese recipe. A the author, Corinne Trang says, "It's a great blank canvas for adding all sorts of leftover proteins'.

Yields6 Servings

1 lb fresh thin chinese noodles (or could try rice or sweet potato noodles for gluten free)

¼ cup rice vinegar

3 tbsp sesame paste, almond butter, or peanut butter

3 tbsp soy sauce

2 tbsp honey

1 tbsp dark sesame oil

1 tsp chili garlic sauce (or more)

2 scallions, trimmed and thinly sliced

6 sprigs fresh cilantro, stems trimmed

Optional

veggies of your choice - bok choy, muschrooms, carrots, etc

meat of choice - chicken, pork, shrimp

Bring a large pot of water to boil over high heat. Cook the noodles until tender but firm according to directions (egg noodles will take about 2 minutes). Drain and shock in ice-cold water, then drain again.

In a large bowl, whisk together the vinegar, sesame paste, soy sauce, honey, sesame oil and chili-garlic sauce until smooth. Add the noodles and toss well to distribute the sauce evenly throughout. Garnish with scallions and cilantro and serve at room temperature or slightly chilled.

CategoryAsian, gluten-free, international, main dishes, Vegetables

Ingredients