Ingredients for Orchid's Tangy Cool Noodles
- Chinese Noodles
- 1 tablespoon sesame oil
- Black Soy Sauce
- Balsamic Vinegar
- 1 tablespoon sugar (granulated or brown)
- Kosher Salt
- Hot Chili Oil
- Green Onions
- Green Onion
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How to Make Orchid's Tangy Cool Noodles
- Cook noodles according to package directions. Rinse under cold water and drain well.
- In a large bowl, whisk together soy sauce (2 tablespoons), rice vinegar (2 tablespoons), sesame oil (1 tablespoon), sugar (1 tablespoon), and grated ginger (1 teaspoon).
- Add the cooked noodles to the bowl and toss to coat evenly.
- Stir in the julienned scallions (2), finely chopped cilantro (1/4 cup), and thinly sliced red chili (optional, 1/2).
- Serve immediately or chill for later. Enjoy as a refreshing side dish with your favorite protein, such as grilled or roasted chicken.
Nutrition Information (Approximate per serving)
Sodium
75 g
Sugar
22g
Fat
26g
Carbs
19g