Cold Chili Orange Noodles
"A lovely side dish, or, with the addition of some shrimps or Chinese roast pork slices, a great lunch. You'll have some extra dressing--but it won't go to waste."
photo by May I Have That Rec
- Ready In:
- 35mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
-
For the Chili-Orange Sauce
- 1 cup chili oil
- 1 cup black soy sauce
- 1 cup cider vinegar
- 2⁄3 cup granulated sugar
- 2 tablespoons kosher salt (or to taste)
- 3 oranges, zest of, finely chopped (use the oranges for some thing else)
-
For the Noodles
- 12 ounces thin egg noodles
- 1 tablespoon sesame oil
- 4 tablespoons bean sprouts
- 3 tablespoons carrots, finely shredded
- 2 tablespoons scallions, thinly sliced
- 2 tablespoons cilantro, fresh, chopped
- 3 tablespoons roasted peanuts, chopped
directions
-
For the Sauce:
- Combine all the ingredients for the sauce in a blender and puree for thirty seconds.
- Place sauce in a jar and keep, covered, in the fridge.
-
For the Noodles:
- Cook noodles according to package directions until al dente.
- Remove from boiling water and shock in ice water and drain again.
- Toss noodles with sesame oil.
- Blanch bean sprouts in boiling water (from the pasta) and shock them in ice water.
-
When ready to Serve:
- Place noodles in bowl and toss with 1/4 cup of Chili-Orange Sauce.
- Add bean sprouts and carrots and toss again.
- Add additional sauce if necessary but don't overdo.
- Mound noodle mixture in the center of a serving bowl and garnish with nuts, scallions and cilantro.
Questions & Replies
-
How spicy is chili oil, my family can no eat spicy foods? Thank you
Reviews
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I am updating this review.This recipe was outside my normal recipe choices, and I was looking forward to making it. I did not warn DH in advance that it was a little spicy....it has the kind of heat that sneaks up on you. He took several bites before the spice hit...lol. As written in the recipe intro, the recipe will make more chili-orange sauce than needed. It makes a LOT of extra. Recipe makes almost a quart of sauce, and only about 1/4 cup is needed for the noodles. So, if you were to make this, you could cut way back on the sauce and still have plenty. My update: I keep all my extra sauce in the fridge, and can very quickly put this dish together for lunch, which I do quite regularly....that certainly was a lot of sauce...still working my way through it all. The more times I eat this, the more I like it! -
I scaled this recpe down to two servings, and scaled the dressing/sauce even further (using 1/4 cup or the chili oil, soy sauce and vinegar each, 1/4 cup sugar and the zest of 1 orange). Instead of bean sprouts, I used finely-julienned cucumber. Loved the spicy-zesty-freshness of simple to put together recipe. -
Delicious! The rating is for the sauce only since I decided while prepping this that I wanted to serve it warm and it turned out great. I halved the sauce recipe and then only used half of that for the two of us. I lightly sauteed the veggies to tender crisp. I added sauteed tofu to mine and hubby topped his with sliced steak. I'm looking forward to making it again as directed once the weather is warmer. Thanks for sharing the recipe.
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This is a delicious noodle dish! I made a quarter of the dressing and it was plenty for a 12 oz. pkg. of egg noodles. I subbed thinly sliced red pepper for the bean sprouts (personal preference) and increased the amount of carrots, green onion, clilantro and peanuts. The dressing has just the right amount of heat and the grated orange peel really makes it refreshing. This is going to be a favorite! -
The sauce is *outstanding* -- although you do have to be a bit careful, even if you like hot food like we do. I think I'll play with the ingredients a little next time: cut down on the noodles and add more veggies to make it more of a balanced meal. By the way, we added some store-bought cooked shrimp which made for a delicious supper! Thanks for posting.
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RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
