This is now officially my favorite summer recipe, thanks to Suki! Everyone loved-loved-loved this deliciously cool dish. Since I have a couple of grown sons wondering randomly in and out of the manor, I made a large double batch and added some chicken, and left the bottle of hot sauce on the table. It didn't last 24 hours.
Cold Szechuan Noodles
1 pound noodles, fresh Chinese or spaghetti/linguine
4 TBS tamari soy sauce
4 TBS oriental sesame oil (I used peanut sauce)
1 TBS Chinese rice vinegar
1 TBS sugar
1/2 tsp chili oil (I used Sriracha hot chili sauce, the bottle with the rooster)
1 red bell pepper, cored and shredded (I julienned them)
3 scallions, thinly sliced (I halved them, cut diagonal 1 1/2 inch slices)
2 carrots, grated
garnish with a scallion branch
(I also added sauteed sliced shiitakis and sliced cooked chicken.)
Cook noodles al dente. Drain. Drop into a large bowl.
Mix 3 TBS soy sauce, 3 TBS sesame oil and the vinegar, sugar and chili oil in a small bowl. Pour onto noodles. Toss noodles with tongs to coat them. Marinate 2 hours or more, tossing occasionally. Cover and chill noodles, if they are prepared more than 4 hours in advance.
If noodles have been chilled, bring them to room temperature before serving. Mix remaining soy sauce and sesame oil and pour over noodles. Stir in red peppers, scallions and grated carrots and serve. Yum. A. Licious.