Dragon Noodles

This is my absolute favorite when i go to shakespeare's tavern in atlanta. It is served chilled but it has a bite to it so it is the perfect cool, but warm dish. It is very light like a salad almost. I like to trade out the egg noodles for thin spaghetti noodles.

Steps

In a bowl combine the oil , chili sauce , soy sauce , pickled ginger juice , lemon juice , rice vinegar , sugar and salt.

Whisk to blend and set the bowl aside.

In a colander fluff the noodles to separate and untangle the strands.

Bring a large saucepan of water to a rolling boil.

Add the noodles and swish them gently with chopsticks.

Let them cook for 2 minutes or until the noodles are tender but still have some bite.

Drain them , plunge them briefly into ice water , then drain again.

Shake the colander to remove excess moisture and transfer the noodles to a bowl.

Whisk the dressing again to combine it.

Toss the noodles with just enough of the dressing to moisten them well , using your fingers to coat and separate the strands.

Let the noodles sit for 10 minutes.

Taste the noodles.

If they seem dry , add a bit more dressing and toss again.

Add the lemon rind , black sesame seeds and scallion rings and toss well.

Taste the noodles again.

They should be bright and sparkl.

Ingredients

sesame oil, chinese chili sauce, soy sauce, pickled ginger, lemon juice, rice vinegar, granulated sugar, kosher salt, chinese egg noodles, lemon, rind of, black sesame seeds, scallion, red radish, black sesame seed