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Old 04-02-2019, 01:12 PM
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Default Chinese Chili and Scallion Noodles

This was originally from Milk St., but I printed it from this website: http://beautifulmess46.blogspot.com/...n-noodles.html

Very easy and delicious Friday night Lenten meal!

I used Whole Grain linguini, cut the brown sugar in half, and added steamed broccoli.

I overcooked my egg a bit, but will cook a runnier one when I reheat leftovers.

Lee

Chinese Chili and Scallion Noodles
from Milk Street

12 ounces Udon Noodles, Lo Mein, or Spaghetti (I used spaghetti)
5 tablespoons soy sauce
3 tablespoons rice vinegar
3 tablespoons packed dark brown sugar
1 tablespoon toasted sesame oil
1/4 cup neutral oil (vegetable, grapeseed, or canola)
5 teaspoons sesame seeds
1 1/4 teaspoons red pepper flakes
12 scallions, white and green parts separated and sliced thinly on the bias
4 fried eggs, for serving (optional, but yummy!)

Bring a large pot of well-salted water to a boil and cook the noodles until al dente. Drain and return to the pot.

Meanwhile, in a large bowl whisk together the soy sauce, vinegar, sugar, and sesame oil.

In a large, nonstick skillet over medium heat, add the vegetable oil, sesame seeds, and red pepper flakes and toast until fragrant and the sesame seeds begin to brown, about 3-5 minutes. Off heat, stir in the scallion whites, then transfer the oil mixture to the bowl with the soy sauce mixture.

Add the sauce to the cooked pasta and toss to coat well. Let sit, covered, for another minute or two, and then toss again. Add the scallion greens, reserving some for garnish, and toss again. Divide among serving bowls and top each serving with a fried egg.
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Old 04-02-2019, 01:14 PM
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Default Re: Chinese Chil and Scallion Noodles

Omg, that looks fabulous!
I love Milk Street.
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