450 g fresh thin Chinese egg noodles
1/4 cup rice vinegar
3 Tbs sesame paste
3 Tbs soy sauce
2 Tbs honey
1 Tbs dark sesame oil
1 tsp or more chilli-garlic sauce
2 spring onions, trimmed and thinly sliced
6 sprigs fresh coriander, stems trimmed
Bring a large pot of water to a boil over high heat.
Cook the noodles until tender yet firm (2 minutes). Drain the noodles and rince in ice-cold water. Drain again.
In a large bowl, whisk together the vinegar, sesame paste, soy sauce, honey, sesame oil, and chilli-garlic sauce until smooth.
Add the noodles and toss well to distribute the sauce evenly throughout.
Garnish with the scallions and cilantro and serve at room temperature or slightly chilled.
Credits: Corinne Trang