Adapted from “Orchid’s Noodles” in Barbara Tropp’s The Modern Art of Chinese Cooking (out of print). Be sure to make them at least a day ahead to let the flavors develop. If you can find fresh Chinese egg noodles that are very thin (1/16 inch or so) use them; otherwise substitute Manischevitz thin noodles or equivalent. Serves four as a generous side dish.
1 lb fresh Chinese egg noodles, or ½ lb dried thin egg noodles
3 ½ T soy sauce
1 ½ T Chinese black vinegar
2 T sugar
2 t Kosher salt
2 T toasted sesame oil
¾ t hot chili oil
¼ c or more green onion rings sliced thin, including some of the green part
Method: boil noodles in unsalted water until just tender; drain. Dissolve the sugar and salt in soy and vinegar mixture then add oils. Pour over noodles and add green onions and mix thoroughly. Save a few onion rings for garnish. Refrigerate overnight or longer (keeps up to 5 days) and serve cold.