Dragon Noodles

Name: Dragon Noodles
Yield: Serves 2 to 3 as a Main Course, 4 to 6 as Part of a Multicourse Meal
Cuisine: China
Ingredients: ¾ cup thinly sliced green and white scallion rings; Toasted black sesame seeds, for garnish; Grated red radish, for garnish; Grated zest of 1 scrubbed lemon, or more, if needed; Green and white scallion julienne, for garnish; ½ pound very thin (1/16 inch) fresh Chinese egg noodles; 1½ tablespoons freshly squeezed lemon juice; 2 tablespoons black sesame seeds, toasted; 2 tablespoons juice from China Moon Pickled Ginger; ½ teaspoon kosher salt; 2½ tablespoons black soy sauce; 2½ tablespoons sugar; 1 teaspoon Chinese chili sauce; 1 tablespoon China Moon Chili-Lemon Oil; 2½ tablespoons unseasoned Japanese rice vinegar; ¼ cup Ma-La Oil

Preparation info

Serves
2 to 3
as a Main Course

Difficulty
Easy

Appears in

China Moon Cookbook

By Barbara Tropp

Published 1992

About

For our Chinese New Year’s feast in 1988 (the lunar year symbolized by the dragon in Chinese cosmology), our talented bartender-artist, Larry Yung, suspended a writhing, 60-foot paper dragon from our 20-foot ceiling, and I put together a new noodle dish for the menu. It is this one—a tangle of cold thin egg noodles dressed in a light, zippy dressing redolent of chili, lemon, and ginger.

Given the requisite ingredients, this is a dish that can be made in minutes. It will multiply to

Ingredients

Asia
China
Dinner
Vegetarian
Chinese New Year
New Year
Spicy

Ingredients

Method