8 oz egg noodles
3 T soy sauce, low sodium
2 T rice vinegar
2 T vegetable oil
2 T water
1 T palm sugar, or brown sugar
1 T sesame oil
3 garlic cloves, minced
1/2 t ginger, minced
1/4 t ground black pepper
Pinch salt, or to taste
2 scallions, white and light parts, sliced
Spoon Mage™ Note:
This make-ahead side dish is so simple. It will compliment and not fight the flavors in your stir fry – nor will it take up precious time when you are busy wokking.
Spice it up at the table with hot red pepper flakes or a little hot sesame oil.
Cook the noodles according to package directions. Drain and set aside.
In a small bowl or 2 cup container, combine the soy sauce, vinegar, oil, water, palm (or brown sugar), sesame oil, garlic, ginger, pepper, and salt. Give it all a good stir and then a taste. Adjust to suit you.
Place the noodles in a serving bowl and drench with the sauce. Toss until the noodles are evenly coated. Then sprinkle with scallions and give another light toss.
Put the covered bowl in the refrigerator for at least two hours and then serve cold with your favorite stir fry.
2 thoughts on “Cold Asian Noodles”