1/3 c soya sauce
¼c white wine vinegar (red wine vinegar is also good)
1 tb chili powder
1 tb sugar
2 tb sesame oil
4 cloves garlic, finely chopped
¼ c vegetable oil
2 tsp chili flakes (optional)
1-inch chunk fresh ginger, finely chopped
Toss with:
1 pkg cooked noodles (vermicelli, spaghetti, etc.)
2 large carrots, grated
4 green onions, chopped
peanuts – a couple handfuls
chopped lettuce (to taste)
Rinse and cool the noodles before you add the first mixture,
and ideally let the completed recipe sit in the fridge for a couple hours
before serving. This recipe is good with hot noodles, too, but hot pasta will
absorb your wet ingredients more; you may want to increase the soya sauce and
wine vinegar.
An entire package of spaghetti makes a very large amount -- perfect if you've got teenagers or are taking this to a potluck. For one or two adults, you may want to halve the noodles the first time you try this, but make the full amount of the marinade. I make the full recipe but in a day or two end up mixing and adding more marinade, as the noodles seem bland after being in the fridge overnight.
