Interested in simple, mildly spicy and sweet Chinese noodles on a weeknight? The Milk Street Chinese Chili and Scallion Noodle recipe, courtesy of my library Milk Street New Home Cooking cookbook, delivers. I'll caution that Sichuan enthusiasts (like myself) may find this dish a bit bland, but for those new to Chinese cooking, this is an easy entry point.
I made a few slight modifications to this recipe to fit my tastes. I halved the sauce, especially as I was using a slightly smaller portion of noodles (~8 oz. instead of 12 oz.) and I definitely found a smaller sauce-to-noodle ratio beneficial as I had a fair amount of sauce leftover after I consumed the noodles.
The leftover sauce pooled at the bottom was also probably the result of how thin the sauce was – maybe in the future, I should mix in some cornstarch or another thickener to have it bind better to the noodles?
In any case, the sauce was easy to whip up – combine the required liquids, cook the sesame seeds and chilis until lightly browned, and then toss together with some chopped scallions.
And then toss together with some quick-cooking noodles (Chinese Egg Noodles in my case), and you have dinner!
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