Serve Hakka-style Sesame Oil Noodles on its own with chopped green onions and cilantro or as a base with chicken, pork, or vegetables.
About 2 lbs. fresh Chinese egg or wheat noodles* (or about 1 3/4 lbs. dried)
3 tablespoons toasted sesame oil
2 tablespoons vegetable oil
2 tablespoons soy sauce
2 tablespoons sliced green onions
How to Make It
Bring 4 qts. water to a boil in a pot. Gently pull fresh noodles apart and add to pot, stirring to keep from sticking. Cook, stirring often, until noodles are tender, 3 minutes for fresh and 6 minutes for dried.
Drain noodles well, rinse with hot water, and drain again. Transfer to a serving bowl.
Toss noodles with oils and soy sauce and sprinkle with green onions.
*Buy noodles in Asian markets and some supermarkets.
The Hakka Cookbook (University of California Press)