Monday, September 21, 2009

Chinese spicy noodles

A little bit hot, this is adapted from Pasta and Co.'s best-selling Chinese Vermicelli. You can find hot chili oil and sesame oil in the Asian section of the grocery store.

-1/4 cup sesame oil
-1/4 cup soy sauce
-2 T. sugar
-2 T. hot chili oil
-2 T. balsamic vinegar
-1 and 1/8 lb. whole wheat spaghetti noodles
-1 cup almonds, toasted and chopped
-1 cup green onions, thinly sliced on the diagonal

Whisk the first five ingredients together in a large bowl.
Cook the noodles until barely tender (undercook by a couple of minutes), drain, rinse with cold water and drain again. Toss with the dressing, using your hands to completely coat the noodles in the dressing. Stir in almonds and green onions. Serve at room temperature.

To make a complete meal:
Serve with a stir-fry of julienned carrots, slivered sweet onion, pea pods, minced ginger and 2 cloves garlic, minced.

No comments: