Jamie was home for the week so of course, we pulled out the party plates and hosted a happy hour at our house. Though we usually stick to finger foods, we broke out the forks and chopsticks for a delicious, perfect for hot weather dish, Sesame noodles.  A combination of soy, vinegar, sesame oil in the dressing packs a flavor punch followed by a spicy kick courtesy of chili oil.  The dish is prepped in advance and left to sit overnight for the flavors to meld.  Just before serving, give the noodles a last toss, a sprinkle of green onions and sesame seeds on top, and then watch friends gobble it up.  Really, that good.

My friend Sarah asked for the recipe for these tasty noodles to which I teasingly replied “it’s an old family recipe”.  I had her for a second until I finished with “from my dear Aunt, Martha Stewart”.  Yep, the recipe is from Martha Stewart’s Entertaining.  An iconic tome filled with delicious recipes and the ABCs on “how to host” a fabulous party. It changed the way my generation viewed “The good life”.  I was on a student’s budget when Entertaining was published so the best I could do was pour over the pages of her book and dream. An elegant Manhattan penthouse cocktail party or Hawaiian Luau in the Hampton’s were not within reach but her recipes were.  A girl can dream, and eat delicious tasty food.

We served the noodles with grilled flank steak and a cucumber salad.  A big hit!  The recipe is simple and easy.  The hard part happens way before you start making this delicious dish.

FINDING THE INGREDIENTS

The dressing calls for Chinese Black Vinegar and Dark Soy Sauce.  Whaat? Isn’t there just one soy sauce to rule them all?  Nope.  Chinese dark or black soy sauce is actually thicker and less salty than regular Chinese Soy Sauce or Kikkoman Soy Sauce.  It is fermented a little longer and contains either molasses or sugar which adds a bit of sweetness.

The other ingredient is Black Chinese Vinegar.  Chinese Black Vinegar, also known as Chiankiang Vinegar, is best described as a slightly less sweet Balsamic Vinegar.  I did painstaking intensive research (googled it) and found the best substitution (from America’s Test Kitchen) equal parts red wine vinegar and balsamic vinegar blended together.  I did my own taste test and it did seem to be pretty close in flavor, maybe a touch sweeter than black vinegar.

The Line-up

A picture is worth a whole lotta words so here are my bottles of the different sauces.  I prefer Pearl River Dark Soy, it is a little mellower and not quite as salty as Koon Chun.  For those of you in my neck of the woods, I will gladly point you in the right direction for where and which ones to buy.

I have added my own twists to this dish of course.

Decrease the amount of salt (the original seemed like a ton) and use kosher salt.

Add 1 -2 tablespoons of oyster sauce to add umami (I know what your thinking noooo, not another sauce. This is optional but everyone should have a bottle of this miracle sauce in their pantry.  Make sure it is made by the Lee Kum Kee one with the kid and mom in the boat.  Cut chili oil amount by half.  I’m a wimp.

Add blanched asparagus, sugar snap peas, snow pears, fresh corn, and-or shredded chicken for a more substantial dish.  The sky’s the limit.  Garnish with green onions and cilantro (if you like cilantro) and toasted sesame seeds.  Voila’ KILLER NOODLE SALAD ready to go!