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
Ingredients:
12ounces
, fluid thinnoodles, cooked and drained
1/4cup
soy sauce
2tablespoons
sugar
4cloves
garlic, minced
2tablespoons
rice vinegar
3tablespoons
puresesame oil
1/2teaspoon
hotchili oil
4tablespoons
canola oil
4
whole greenonions, 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.)
