Chinese Chilled Noodles
Servings: 8
Recipe courtesy Alex Guarnaschelli. Serves 8 to 10. Uses Fresh Chili Oil (its own recipe). They can marinate a few hours or overnight; drying the noodles well keeps the sauce from being diluted.
Ingredients
- 7 tbsp Sesame oil
- 7 tbsp Dark soy sauce, black soy sauce
- 3 tbsp Balsamic vinegar
- 4 tbsp Sugar
- 1 tbsp Kosher salt, plus more for the pasta water
- 2 tsp Fresh Chili Oil
- 12 Green onion, roots trimmed, thinly sliced, divided
- 1 lb Spaghetti, thin noodles, regular spaghetti, or fresh Chinese egg noodles
Directions
- Whisk the sesame oil, soy sauce, balsamic, sugar, salt and chili oil in a large bowl. Stir in half the scallions and refrigerate.
- Salt boiling water until it tastes like seawater and cook the noodles 3 to 5 minutes, until al dente. Pour off most of the water into a colander, catching any pasta, then fill the pot with cold water to cool the noodles quickly for a chewy texture.
- Drain thoroughly, spread on a kitchen towel and gently pat dry with another.
- Gently toss the noodles in the sauce by hand until all are coated. Cover and refrigerate. Serve cold, tossed again, garnished with the remaining scallions.