Jeanne Emanuel’s family eats sesame noodles for a small meal or quick snack. To make the dish more substantial, add sauteed shrimp or tofu, fresh or sauteed vegetables, or whisk in peanut butter.
|Salt, to taste|
|10||ounces Chinese egg noodles|
|¼||cup rice vinegar|
|3½||tablespoons soy sauce|
|1||tablespoon toasted sesame oil, or more to taste|
|1||tablespoon chili garlic sauce, or more to taste|
|1||tablespoon canola oil|
|½||red bell pepper, cored, seeded, and thinly sliced|
|3||scallions, green parts only, sliced|
1. Bring a large pot of salted water to a boil. Add noodles and cook, separating the strands with a large fork, for 3 to 4 minutes or until just tender. Drain in a colander and shake the colander to remove excess moisture.
2. In a large bowl, whisk together the vinegar, soy sauce, sugar, sesame oil, chili garlic sauce, and canola oil. Add the noodles and toss well to coat. Taste for seasoning and add salt, sesame oil, or chili garlic sauce, if you like.
3. Stir in the bell pepper and garnish with scallions. Serve at room temperature or chilled. Adapted from Jeanne Emanuel