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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 3 |
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Big fan of asian flavors and mayo-less pasta salad. This recipe reminded me quite a bit of the Bulgogi marinades I have used for summer barbecues. Ingredients:
8 ounces chinese egg noodles |
2 tablespoons rice wine vinegar |
2 tablespoons dark sesame oil |
1 tablespoon soy sauce |
2 teaspoons soy sauce |
1 tablespoon toasted sesame seeds |
1 tablespoon fresh ginger, peeled & grated |
1/4 teaspoon kosher salt |
2 scallions, thinly slice on the diagonal |
1/4 teaspoon crushed red pepper flakes |
Directions:
1. Cook the egg noodles according to package instructions.
2. Drain and rinse under cold running water.
3. Transfer the noodles to a large bowl.
4. In a small bowl, whisk together the vinegar, oil, soy sauce, sesame seeds, ginger, salt, scallion, and, if using, red pepper.
5. Remove the noodles from the refrigerator and mix with the sesame mixture until well coated. Serve cold or at room temperature.
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