This is an asian inspired noodle salad that Ed loves to eat.  Similar versions of this dish are sometimes referred to as “dragon noodles”.  It is served cold or at room temperature and is great for picnics or pot lucks.  I love the toasted sesame oil but I have to warn you, the noodles themselves are high in calories!  You could easily add julienned and stir fried onions, red pepper, carrots, broccoli florets and/or whole snow peas to this if you wanted more colour and texture.

Sesame Noodle Salad Recipe

makes 4 to 6 servings

1 pound package fresh, thin, pre-steamed Chinese egg noodles

5 cloves garlic, minced finely

3 small red chillies (or more to taste), deseeded and cut into very small pieces

up to 12 tbsp toasted sesame oil (the best brand is Kadoya)

1 tbsp rice vinegar (optional)

large handful of cilantro leaves, chopped finely

2 stalks green onion, green and light green parts sliced thinly

coarse salt (or soy sauce if you prefer a darker colour)

toasted sesame seeds (optional for garnish)

In a small, heavy bottomed, sauce pot, heat the toasted sesame oil, garlic, and red chillies over low heat.  Meanwhile, bring a large sized pot of salted water to boil over high heat.  Add the noodles to the boiling water, cover with a lid, bring back to a boil, and cook for 1 1/2 to 2 minutes until soft but not soggy (or follow the instructions on the package).  Drain the noodles very well and dump them into a large bowl.  Add salt to taste.  Once the oil has been infused with the spiciness of the chili and the garlic has lost its bite, add this to the warm noodles.  Mix well.  Then add the rice vinegar, cilantro, and green onion and mix well.  The longer it sits (in the refrigerator), the better the flavour will be.  Garnish with toasted sesame seeds prior to serving.  Serve chilled or at room temperature.