Description
This is my absolute favorite when i go to shakespeare's tavern in atlanta. It is served chilled but it has a bite to it so it is the perfect cool, but warm dish. It is very light like a salad almost. I like to trade out the egg noodles for thin spaghetti noodles.
Ingredients
- Sesame Oil
- Chinese Chili Sauce
- Soy Sauce
- Pickled Ginger
- Lemon Juice
- Rice Vinegar
- Granulated Sugar
- Kosher Salt
- Chinese Egg Noodles
- Lemon, Rind Of
- Black Sesame Seeds
- Scallion
- Red Radish
- Black Sesame Seed
Instructions
- In a bowl combine the oil, chili sauce, soy sauce, pickled ginger juice, lemon juice, rice vinegar, sugar and salt
- Whisk to blend and set the bowl aside
- In a colander fluff the noodles to separate and untangle the strands
- Bring a large saucepan of water to a rolling boil
- Add the noodles and swish them gently with chopsticks
- Let them cook for 2 minutes or until the noodles are tender but still have some bite
- Drain them, plunge them briefly into ice water, then drain again
- Shake the colander to remove excess moisture and transfer the noodles to a bowl
- Whisk the dressing again to combine it
- Toss the noodles with just enough of the dressing to moisten them well, using your fingers to coat and separate the strands
- Let the noodles sit for 10 minutes
- Taste the noodles
- If they seem dry, add a bit more dressing and toss again
- Add the lemon rind, black sesame seeds and scallion rings and toss well
- Taste the noodles again
- They should be bright and sparkly
- Cover them tightly and refrigerate up to one day
- To serve: bring the noodles to room temperature
- Mound the noodles in a bowl or twirl them in individual bowls
- Garnish each dish with grated red radish, scallion and black sesame seeds
- Serves 2 or 3 as a main course
- 4 to 6 as part of a multi-course meal