Dragon Noodles
Dragon Noodles
1/4 cup sesame oil
1 tablespoon Chinese chili sauce
2 1/2 Tbspsoy sauce
2 Tbspjuice from pickled ginger
1 1/2 Tbsplemon juice
2 1/2 TbspJapanese rice vinegar
2 1/2 Tbspgranulated sugar
1/2 tps kosher salt
1/2 pound very thin fresh Chinese egg noodles
Grated rind of 1 lemon
2 Tbspblack sesame seeds, toasted in
a dry, heavy skillet until fragrant
3/4 cup thinly sliced scallions
Garnish
Grated red radish
Julienne of scallions (both green & white)
Toasted black sesame seeds
In a bowl combine the oil, chili sauce, soy sauce, pickled ginger juice, lemon juice, rice vinegar, sugar & salt
Whisk to blend & set the bowl aside
In a col&er fluff the noodles to separate & untangle the str&s
Bring a large saucepan of water to a rolling boil
Add the noodles & swish them gently with chopsticks
Let them cook for 2 min or until the noodles are tender but still have some bite
Drain them, plunge them briefly into ice water, then drain again
Shake the col&er to remove excess moisture & 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 & separate the str&s
Let the noodles sit for 10 min
Taste the noodles
If they seem dry, add a bit more dressing & toss again
Add the lemon rind, black sesame seeds & scallion rings & toss well
Taste the noodles again
They should be bright & sparkly
Cover them tightly & refrigerate up to one day
To serve: Bring the noodles to room temp
Mound the noodles in a bowl or twirl them in individual bowls
Garnish each dish with grated red radish, scallion & black sesame seeds
Serves 2 or 3 as a main course; 4 to 6 as part of a multi-course meal
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