About The Country Wife Blog

Friday, September 2, 2016

Food Friday: Orchid's Cool Tangy Noodles

Many years ago when I was working full-time outside our home I was invited to a "Noodle Hour" at lunch time put on by the Asian Studies department at the college where I worked.  I went and was introduced to Orchid's Cool Tangy Noodles.  (There were other noodle dishes served but this was the winner in my opinion.)  I asked for, and received, the recipe, and have made them for special occasions ever since.

The last two weeks I have made them for an event each Saturday.  They are very easy.  They don't taste the same, however, if you substitute ingredients though on occasion I have substituted angel hair pasta for the Chinese egg noodles.  Okay, but not great.

Orchid's Cool Tangy Noodles

1 pound long thin Chinese egg noodles
3 1/2 Tablespoons Chinese or Japanese sesame oil
3 1/2 Tablespoons black soy sauce
1 1/2 Tablespoons well-aged Chinese black vinegar

2 Tablespoons sugar
2 teaspoons coarse kosher salt
1/2 - 1 Tablespoon hot chili oil
4 heaping Tablespoons thin-cut green and white scallion rings 

1. Bring a generous amount of unsalted water to a full rolling boil over high heat. 

2. Make the sauce. Mix the sesame oil, black soy sauce, Chinese black vinegar, sugar, Kosher salt, and hot chili oil together and let sit while the noodles cook and cool.  I put all the ingredients into a screw-top mason jar and shake until the salt and sugar dissolve.  This takes longer than you think.

3. Add the noodles to the boiling water and swish them with chopsticks to separate the strands. When the noodles are cooked (2-3 minutes) pour them into a large colander in the sink and run cold water through them until cold. Let drain well and place in large clean bowl. Fluff the noodles in the  colander to release any tangles.

4. Pour the sauce over the cold noodles and toss carefully.  I usually use my clean fingers. I also usually put a clump of the noodles into the mason jar to pull out every bit of the sauce.

5. Garnish with plenty of chopped green onion.  I use way more than the recipe calls for and mix them in rather than just garnishing with them.  Your choice.

This recipe always brings raves. 

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