Orchid's Tangy Cool Noodles

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 5
• 1 lb chinese noodles
• 3 1/2 tablespoons sesame oil
• 3 1/2 tablespoons black soy sauce
• 1 1/2 tablespoons balsamic vinegar
• 2 tablespoons sugar
• 2 teaspoons kosher salt
• 1 tablespoon hot chili oil
• 4 teaspoons green onions, thinly sliced
• 1 teaspoon green onion, garnish

Recipe

• 1 cook noodles in boiling water for 2 to 3 minutes.
• 2 drain immediately in a colander and chill thoroughly under cold running water.
• 3 shake off excess water, then return the noodles to a clean dry bowl.
• 4 blend the seasonings in a small bowl.
• 5 pour the sauce evenly over the noodles, using a handful of noodles to wipe the bowl clean so you don't lose any of the sugar.
• 6 toss gently with your hands to separate the noodles and distribute the sauce, then add the green onions and toss again to mix.
• 7 notes:.
• 8 remember that the chili will grow more pronounced within a few hours, so err on the cautious side if you are not eating the noodles immediately.
• 9 for best flavor, cover and put aside for several hours at room temperature or store overnight in the refrigerator.
• 10 toss before eating to redistribute the seasonings.
• 11 garnish with green onion slices.
• 12 these last 4 to 5 days, sealed airtight and refrigerated. flavor peaks in spiciness on the second day.