I adapted this recipe from her 'Orchid's Tangy Cool Noodles' recipe from her 1992 China Moon cookbook (I reduced the amount of sesame oil, chili oil and kosher salt and increased the amount of black vinegar with suggested optional ingredients of cilantro, jalapeños, sesame seeds, shredded cooked chicken)
1 lb. fresh Chinese egg noodles or ramen noodles
3 tbsp. sesame oil
3 1/2 tbsp. dark soy sauce
2 tbsp. black vinegar
2 tbsp. sugar
1/4 tsp. kosher salt
3/4 tsp. chili oil
2 scallions, thinly sliced (not more, or may be too bitter)
Optional garnishes/ingredients: chopped cilantro, thinly sliced seeded jalapeños, white sesame seeds
1. Cook the noodles according to package instructions (fresh noodles generally take 3-5 minutes); drain and rinse with cool tap water; shake dry.
2. Combine all the sauce ingredients together in a bowl; cover with plastic wrap and set aside.
3. Place the noodles in a large bowl; pour in the marinade ingredients and toss well to mix. Stir in scallions and garnish with cilantro, sliced jalapeños, and/or sesame seeds, if desired. For a heartier version, you can stir in some shredded cooked chicken. Serve at room temperature.