Asian Noodles

I love Asian food, especially any type of noodle dishes.  My particular favorite noodles are rice and egg noodles.  I love twirling them around my fork and slurping them up and sauce dribbles all over.

This noodle dish is by no means authentic Asian cuisine, but it utilizes Asian sauces and oils. And it’s easy and delicious, so what are you waiting for? These are good served hot or chilled and make a great side dish to a Chinese Barbeque Pork Tenderloin

Inspired by Martha Stewart, From Cinnamon Freud

6 ounces rice noodles
6 scallions, chopped
6 tablespoons soy sauce
6 tablespoons cider vinegar
3 tablespoons sesame oil
1/4 teaspoon garlic powder
Bean Sprouts, bok choy, water chestnuts, sesame seeds if desired


Bring a large pot of salted water to a boil.  Cook rice noodles according to package until tender.  Drain and set aside.

In a small mixing bowl, combine soy sauce, cider vinegar, sesame oil, and garlic powder.  Whisk together.

In a large serving bowl, combine noodles and sauce.  Top with scallions, bean sprouts, bok choy, water chestnuts, or toasted sesame seeds.

Eat warm or refrigerate for 2 hours and eat chilled.


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