ASIAN NOODLES with CUCUMBER
1/2 cup chicken broth
2 tbsp Bragg seasoning (or your choice of soya sauce)
1 tbsp fish sauce
1 tbsp sriracha sauce
1 tbsp rice vinegar
2 tsp sesame oil
1 chopped green onion
1 seedless cucumber, julienned
24 oz asian noodles or other egg noodles
(it produced a generous 4 cups of cooked noodles)
2 hard boiled eggs, sliced
sesame seeds to garnish
Whisk together the first 6 ingredients and set aside
Cook noodles, drain and run under cold water to cool.
Place noodles, onion and cucumber in large bowl.
When ready to serve pour sauce over all and toss to distribute thoroughly
Top with sliced eggs
Sprinkle with sesame seeds
The original recipe says 4 servings…
I served it as a main vegetarian dish and it easily served the two of us…
But then it was so full of flavour with a good kick of spice that
we went back for seconds.
inspired by Fifteen Spatulas