Ingredients:
12 ounces dried Chinese egg noodles or 12 ounces spaghetti
1/2 cup vegetable oil
3 cloves garlic, minced
1 tablespoon peeled minced fresh ginger
1 oranges, zested and juiced
1 teaspoon frozen orange juice concentrate, thawed
1/4 cup soy sauce
1/3 cup sweet hot chili sauce ( nuoc cham ga or mae ploy, a Thai condiment)
chopped scallions, for garnish,optional
Directions:
In a stockpot over high heat, bring about 8 cups of water to a boil.
Add the noodles and cook until al dente, 7 to 10 minutes.
Drain well and place in large bowl.
Set aside.
In a bowl, whisk together the remaining ingredients.
Pour the dressing over the noodles and toss well.
Let sit at least 10 minutes before serving.
Garnish with chopped scallions, if using.
Servings: 6
Time preparation: 15 min.
Time total: 35 min.