Alex Guarnaschelli’s Chinese Chilled Noodles

Yield: 6 servings
Calories: 620
Theme: Dinner
Rating:
(1)
Alex Guarnaschelli's Chinese Chilled Noodles

Photo from Elizabeth Griffin
 

Switch it up in the kitchen with this cold pasta recipe from Alex Guarnaschelli. Cooled down carbs like pasta increase your body's resistance to starch, which helps your blood sugar stabilize when you eat. You won't be disappointed if you try out this delicious recipe tonight. 

 

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Ingredients

  • 7 tbsp sesame oil
  • 7 tbsp black soy sauce
  • 3 tbsp balsamic vinegar
  • 4 tbsp granulated sugar
  • 1 tbsp kosher salt, plus additional for cooking pasta
  • 2 tsp fresh chili oil
  • 12 scallions, roots trimmed, green and white parts thinly sliced, divided
  • 1 pound (1/16-inch) long thin noodles, regular spaghetti, or fresh Chinese egg noodles
  • fresh chili oil
  • 8 fresh red cayenne chile peppers
  • 2 fresh red Scotch bonnet chile peppers
  • 1 cup canola oil
  • 1 tsp kosher salt

Directions

1. Bring a large pot of water to a boil.

 

2. Meanwhile, in a large bowl, combine the sesame oil, black soy sauce, balsamic, sugar, salt, and chile oil. Whisk to blend.

 

3. Stir in half of the sliced scallions and set aside in the refrigerator.

 

4. When the water boils, season with salt until the water tastes like seawater. Plunge the pasta into the boiling water and cook, 3 to 5 minutes, until al dente.

 

5. Place a colander in the sink. Remove the pot from the heat and pour off most of the water into the colander, catching any pasta as the water pours out.

 

6. Remove the colander from the sink and fill the pot still containing the pasta with cold water. You want the pasta to cook quickly by being submerged in the cold water. This will assure a chewy texture.

 

7. Drain the pasta thoroughly in the colander, shaking it a few times to remove excess water covering the pasta.

 

8. Spread a kitchen towel on a flat surface and turn the noodles onto the towel. Gently use a second towel to dry the noodles. Removing the excess moisture assures that the sauce will have its proper flavoring effect on the noodles. Any water from cooking the pasta dilutes the noodles and makes them taste more like water than anything else.

 

9. Gently transfer them to the bowl with the sauce. Use your hands to mix the pasta and the sauce, taking care that all of the pasta gets coated.

 

10. Cover the plastic and refrigerate until ready to serve. These noodles can be marinated for a few hours or overnight before serving.

 

11. Serve them cold, tossing them again in the sauce just before serving, and garnish with the remaining scallions.

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