Chilled Summer Lo Mein Noodles with Sesame-Ginger Sauce
1 min readChilled noodle dishes are highly popular throughout China during the summer months. For a glutenfree dish, substitute rice noodles for lo mein and use gluten-free tamari sauce and balsamic vinegar in lieu of the soy sauce and black vinegar, which both contain wheat.
MAKES 4 SERVINGS
3 tablespoons reduced-sodium soy sauce
1 1⁄2 tablespoons finely chopped fresh ginger
1 tablespoon Asian sesame paste, tahini, or natural peanut butter
4 large cloves garlic
2 teaspoons Chinese black vinegar or balsamic vinegar
2 teaspoons sugar
1⁄2 tablespoon toasted (dark) sesame oil
1 teaspoon Chinese hot oil, or to taste
Freshly ground black pepper, to taste
1⁄2 pound lo mein or other thin egg-free Chinese wheat noodles, cooked according to package directions until al dente, drained and rinsed under cold running water, drained well
1 cup mung bean sprouts
2 scallions, green parts only, thinly sliced
1⁄2 cup chopped fresh cilantro
1 tablespoon Fresh Chili Garlic Sauce, Pickled Chilies, or prepared chopped red pickled chili peppers, or to taste
In a large bowl, combine the soy sauce, ginger, sesame paste, garlic, vinegar, sugar, sesame oil, hot oil, and black pepper. Add the noodles, tossing well to thoroughly combine. Add the remaining ingredients and toss gently to combine. Serve at room temperature. Alternatively, cover and refrigerate a minimum of 1 hour or up to 1 day and serve chilled, or return to room temperature.
{PER SERVING} Calories 303 • Protein 9g • Total Fat 8g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 50g • Dietary Fiber 3g • Sodium 481mg
