Orchid's Tangy Cool Noodles
Orchid's Tangy Cool Noodles adapted from The Modern Art of Chinese Cooking by Barbara Tropp
Serves 8-10 as part of a buffet or multi-course meal
Bring a pot of unsalted water to a rolling boil over high heat.
To release any tangles, fluff:
1 lb thin Chinese egg noodles, fresh
In a large serving bowl, whisk together:
2 tablespoons sugar
2 teaspoons kosher salt
3 1/2 tablespoons Chinese or Japanese sesame oil (I like the Kadoya brand)
3 1/2 tablespoons black soy sauce
1 1/2 tablespoons well-aged Chinese black vinegar
1/2 - 1 tablespoon hot chili oil (I put in the lesser amount for the kids)
4 heaping tablespoons thin-cut green and white scallion rings (about 2-3 stalks)
You can serve immediately, garnished with additional scallion rings, or chill overnight for even better flavor.
I like the New Hong Kong brand of thin cut fresh egg noodles. You should be able to find them in the refrigerator section of any Asian market. I usually buy a few extra and freeze them for later use.
The bottle on the right, Chinkiang Vinegar, is the Chinese Black Vinegar. Barbara Tropp says an acceptable substitute is balsamic vinegar, but since it's a bit sweeter, decrease slightly the amount of sugar. I say if you're at the Asian market getting the noodles and the black soy sauce, might as well get a bottle of the black vinegar!