This is another one that just disappears. I get repeated requests for this one and it's so simple. I've doubled the original recipe for this too. If you only make the original recipe, you'll regret it because you will want more.
by Helen's Asian Kitchen
The original recipe serves 4 as a side dish (my doubled version below could serve 4 as a main course - if you want a side dish, use half of the recipe)
1 lb Chinese wheat, egg noodles or thin spaghetti
5 T rice vinegar
4 T canola or vegetable oil
4 T water
6 t light soy sauce
5 t sesame oil
2 garlic cloves, grated or minced
1 t sesame seeds
1/2 t peeled & grated fresh ginger
1/2 t freshly ground black pepper
1/4 t salt
4 T thinly sliced scallions
1. In a large pot, bring 4 quarts of water to a boil. Add the noodles and cook until a little more tender than al dente. Stir occasionally to keep the noodles from sticking together. When done, drain and rinse thoroughly with cold water. Set aside to drain again. 2. In a small bowl, combine the rest of the ingredients, except the scallions. Whisk until well mixed.
3. Pour the dressing and sprinkle the scallions over the noodles and toss well.
4. Cover and let stand for 15 minutes or more before serving so the noodles can absorb the dressing.
