What Are Fluid Thin Noodles?


Whisk all ingredients (except noodles and green onions) together in a bowl. Taste and adjust ingredients as needed. Pour sauce over warm noodles and toss to coat. Sprinkle with green onions and toss. Serve in a bowl with chopsticks. Yummy! Source: thepioneerwoman.com


12 ounces , fluid thin noodles, cooked and drained
1/4 cup soy sauce
2 tablespoons sugar
4 cloves garlic, minced
2 tablespoons rice vinegar
3 tablespoons pure sesame oil
1/2 teaspoon hot chili oil
4 tablespoons canola oil
4 whole green onions, sliced thin

IngredientsFor the noodles:

  • 1/2 pound (230g) uncooked thin noodles, such spaghettini, linguine, vermicelli, etc. (today I used spaghettini)
  • For the sauce:

  • 2 1/2 TBS dark soy sauce
  • 1 TBS caster sugar (finely granulated)
  • 2 fat cloves garlic, peeled and finely minced
  • 1 TBS seasoned rice wine vinegar
  • 1 1/2 TBS toasted sesame oil
  • hot chili oil to taste
  • 2 TBS light sunflower oil
  • 2 spring onions, thinly sliced
  • Place the soy sauce, sugar, garlic, rice wine vinegar, sesame oil, hot chili oil and sunflower oil in a jar with a tight light. Shake well together until amalgamated. Set aside.
  • Bring a large saucepan of salted water to the boil. Add the noodles and cook to al dente according to the package directions. Drain very well and return to the saucepan.
  • Shake the jar of sauce ingredients again really well and pour over the warm noodles. Toss to coat. Add the spring onions and toss again.
  • Serve immediately, or allow to chill and serve as a salad with your chosen protein additions. (shredded chicken, pork, cooked shrimps.)
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