Ingredients:

1 pound long 1/16 inch thin Chinese egg noodles, fresh or frozen.  Can substitute thin spaghetti, but not angel hair as it will clump up.  I like using one of the whole grain thin spaghettis – it gives the noodles a little more body, and they hold up well with the sauce.

Seasonings:

¼ cup Chinese or Japanese sesame oil
¼ cup  black soy sauce
3  Tbsp well aged Chinese black vinegar or balsamic vinegar
3 Tbsp sugar
2 tsp coarse kosher salt
1 – 3 heaping Tbsp hot chili oil (depending on how spicy you want it)
4 heaping Tbsp thin cut green and white scallion rings
*3 large carrots, shredded
*1 medium daikon radish, shredded

To garnish:

Freshly cut scallion rings
*LOTS of fresh, chopped cilantro

Directions:

Cook noodles according to package directions until al dente, about 8 minutes.

Blend all of the seasonings in a small bowl.  Pour the sauce evenly over the noodles, using a handful of noodles to wipe the bowl clean so you don’t lose any of the sugar.  Toss gently with your hands to separate the noodles and distribute the sauce, then add the scallion rings, shredded carrot and daikon radish and toss again to mix.  Taste and adjust the seasonings if necessary to achieve a tangy blend of sweet and hot flavors.  Remember that the chili will grow more pronounced within a few hours so err on the cautious side of you are not eating the noodles immediately.

For best flavor, cover and put aside for several hours at room temperature, or store overnight in the refrigerator.  Toss before eating to redistribute the seasonings.  Serve at room temperature or slightly chilled, heaped in a bowl and garnished with a fresh sprinkling of scallion rings and chopped cilantro.

“Orchid’s” lasts 4-5 days, sealed airtight and refrigerated.  Flavor peaks in spiciness on the second day.

* these additions are mine – they give the salad a nice crunch, and of course, just about anything Asian benefits from fresh Cilantro!!!

From Barbara Tropp’s “The Modern Art of Chinese Cooking”