My first reaction upon tasting my concoction, verbatim: Holy fuck! This is awesome!
So, it’s got that going for it.
This and the (as yet unpublished) JCo pasta (name to be determined later) are far and away the best dishes I have yet created.
8 oz egg noodles (skinny noodles of any kind will do)
4-5 green onions, chopped
1/2 – 1 cucumber, cut into long, thin spears or slices
3 tbsp soy
1.5 tbsp sesame oil
2 tbsp la yu (chili oil)
2 tbsp sesame paste (AKA tahini)
1.5 tbsp rice vinegar
2 cloves of garlic diced
~1 tbsp ginger, grated
2 tbsp peanut butter (if using peanut butter)
Boil water in a large pot. Put noodles in and cook for 5-6 minutes. Drain.
Place all sauce ingredients in small bowl. Whisk until homogeneous. Add noodles, onions, and cucumber. Mix until noodles, sauce, and other bits are well blended. Eat.
The dish can be eaten and enjoyed either hot or cold, so your choice on when to serve and mix (it’s easier mixing when the noodles are at least warm).
The taste is both delicate and powerful, well balanced, and explodes on the palate. The peanut butter side is thicker and more blunt of a taste, the sesame gives more room for all of the flavors but may not be immediate enough for some palates.
Cost: $4, tops, not counting the ingredients for the sauce
Serves: 4-ish. 1, if it’s me. And I’ll cut you if you come near. It’s that good.