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