Orchid's Tangy Cool Noodles Recipe

Experience the vibrant flavors of modern Chinese cuisine with Barbara Tropp's Orchid's Tangy Cool Noodles! This incredibly simple yet elegant side dish is perfect for a weeknight meal or a potluck. The bright, tangy sauce complements chicken beautifully, making it a fantastic addition to any dinner. Plus, it keeps well in the refrigerator for several days, saving you time and effort. Get ready to impress your taste buds!

Prep Time 15 mins
Cook Time 25 mins
Calories 590.4 kcal
Protein 17g
Rating 4.9 (8 Reviews)
Orchid's Tangy Cool Noodles 16

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Orchid's Tangy Cool Noodles

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How to Make Orchid's Tangy Cool Noodles

  1. Cook noodles according to package directions. Rinse under cold water and drain well.
  2. 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).
  3. Add the cooked noodles to the bowl and toss to coat evenly.
  4. Stir in the julienned scallions (2), finely chopped cilantro (1/4 cup), and thinly sliced red chili (optional, 1/2).
  5. 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