1 pound egg noodles
1 tablespoon sesame oil
2 tablespoon soy sauce
1 tablespoon chili oil
1 tablespoon black rice vinegar or cider vinegar
3 tablespoon finely chopped scallions
1/4 teaspoon freshly ground black pepper
1 teaspoon sugar
Cook noodles 3-5 minutes in a large pot of boiling water (or 4-5 minutes if using dried noodles). Drain and toss with peanut oil.
Heat all the sauce ingredients in small pan. Reduce heat to low and simmer five minutes.
Plunge noodles into boiling water for 20 seconds, then drain in a sieve. Quickly tip the noodles into a large bowl and pour the sauce over. Mix well and serve immediately.
from Asianvegetarianfeast (Hom).