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'.
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
1
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.
2
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
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