- 4
Ingredients
- 8 oz. fresh Chinese lo-mein-style egg noodles
- 1-1/2 Tbs. Asian sesame oil
- 5 Tbs. Chinese Chicken Broth or lower-salt chicken broth
- 3-1/2 Tbs. well mixed Chinese sesame paste
- 2 Tbs. thinly sliced scallion greens
- 2 Tbs. dark soy sauce
- 2 Tbs. granulated sugar
- 1 Tbs. white rice vinegar
- 1 Tbs. Hot Pepper Oil; more to taste
- Freshly ground white pepper
- 1/4 cup fresh cilantro leaves
Preparation
Step 1
Bring 2 quarts of water to a boil in a 4-quart pot. Have a large bowl of ice water ready. Add the noodles to the boiling water and stir. Cook until al dente, about 2 minutes. Drain and immediately transfer the noodles to the ice water to stop the cooking. Stir until cool; drain.
Transfer the noodles to a large bowl and toss with the sesame oil. Refrigerate, uncovered, until cold, at least 1 and up to 4 hours.
Meanwhile, whisk the broth, sesame paste, scallions, soy sauce, sugar, vinegar, hot pepper oil, and a pinch of white pepper in a medium bowl.
Toss the noodles with the sauce, garnish with the cilantro, and serve.
nutrition information (per serving):
Calories (kcal): 380, Fat (kcal): 18, Fat Calories (g): 160, Saturated Fat (g): 3, Protein (g): 10, Monounsaturated Fat (g): 7, Carbohydrates (mg): 46, Polyunsaturated Fat (mg): 7, Sodium (g): 600, Cholesterol (g): 40, Fiber (g): 3,