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’.
- Ingredients
1 lb fresh thin chinese noodles (or could try rice or sweet potato noodles for gluten free)
1/4 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
(this uses a shortcode which is kind of invisible in the divi view, don’t delete)
- Directions
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.
- Notes