Ingredients
-
-
1
-
1
-
1
-
2/3
-
2
-
3
-
-
12
-
1
-
-
-
-
-
Directions
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., 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., 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!
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Steps
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1
Done
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For the Sauce: |
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2
Done
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Combine All the Ingredients For the Sauce in a Blender and Puree For Thirty Seconds. |
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3
Done
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Place Sauce in a Jar and Keep, Covered, in the Fridge. |
|
4
Done
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For the Noodles: |
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5
Done
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Cook Noodles According to Package Directions Until Al Dente. |
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6
Done
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Remove from Boiling Water and Shock in Ice Water and Drain Again. |
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7
Done
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Toss Noodles With Sesame Oil. |
|
8
Done
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Blanch Bean Sprouts in Boiling Water (from the Pasta) and Shock Them in Ice Water. |
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9
Done
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When Ready to Serve: |
|
10
Done
|
Place Noodles in Bowl and Toss With 1/4 Cup of Chili-Orange Sauce. |
