Ingredients
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1 cup chili oil
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1 cup black soy sauce
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1 cup cider vinegar
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2/3 cup granulated sugar
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3 oranges, zest of, finely chopped (use the oranges for some thing else)
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12 ounces thin egg noodles
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1 tablespoon sesame oil
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4 tablespoons bean sprouts
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3 tablespoons carrots, finely shredded
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2 tablespoons kosher salt (or to taste)
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2 tablespoons scallions, thinly sliced
Instructions
- For the Sauce:
- Combine all the ingredients for the sauce in a blender and puree for thirty seconds.
- Place sauce in a jar and keep, covered, in the fridge.
- For the Noodles:
- Cook noodles according to package directions until al dente.
- Remove from boiling water and shock in ice water and drain again.
- Toss noodles with sesame oil.
- Blanch bean sprouts in boiling water (from the pasta) and shock them in ice water.
- When ready to Serve:
- Place noodles in bowl and toss with 1/4 cup of Chili-Orange Sauce.
- Add bean sprouts and carrots and toss again.
- Add additional sauce if necessary but don't overdo.
- Mound noodle mixture in the center of a serving bowl and garnish with nuts, scallions and cilantro.