Mahogany Noodles

The rest of my family decided to have some salmon tonight, so I was in charge of side dishes. We usually cook the salmon with some teriyaki sauce or some other japanese sauce, so I decided to make side dishes with an Asian influence.
I've had a cookbook for Asian noodles for a long time, but I had never used it until tonight. Many of the dishes had meat in them, and the ones that didn't had long, intimidating lists of ingredients. However, yesterday I was looking through it again, and realized that I already had all of the ingredients for many of the recipes. They were all relatively simple, too.
I chose to make the first vegetarian recipe in the book: mahogany noodles. It can be served hot or cold. You can also adjust the spiciness of the dish by adding more or less chili-garlic sauce (I used Sriracha). The recipe is very easy and quick to prepare.

First, boil your noodles in a large pot until they are a little softer than al dente, and then drain them. In a small mixing bowl, whisk together some soy sauce, vinegar, cooking wine, sesame oil, chili-garlic sauce, sugar, and pepper.

 Mince your ginger and garlic, then stir fry with some oil over medium-high heat until they sizzle.

 Add the noodles and the soy sauce mixture and stir until the noodles are heated through and evenly colored. Add the scallions and stir until mixed in.

Yummy! The dish has a really good flavor from the soy sauce and sesame oil. I will definitely be trying more recipes from this cookbook.
Here's the recipe:

Mahogany Noodles

Ingredients:

6 oz. Chinese egg or wheat noodles or vermicelli or thin spaghetti

2 T soy sauce

1 T cider vinegar

1 t cooking wine

1 t sesame oil

1 t chili-garlic sauce (or more to taste)

1 T sugar

1 t ground black pepper

1 T vegetable oil

1 1/2 t fresh ginger (peeled and minced)

1 t garlic (minced)

2 scallions (chopped)

Instructions:

1. In a large pot of boiling water, cook the noodles until a little softer than al dente. Drain, rinse in cold water and set aside to drain again.
2. In a small mixing bowl, whisk together the soy sauce, vinegar, wine, sesame oil, chili-garlic sauce, sugar, and pepper.
3. In a pan, heat the oil over medium-high heat. Add the ginger and garlic and stir until the oil is hot and the garlic and ginger sizzle; do not allow the garlic to burn. Add the noodles to the pan and pour the soy sauce mixture over the noodles. Cook, stirring constantly, until the noodles are heated through and evenly colored. Add the scallions and stir until well incorporated, about 30 seconds.
4. Eat.

Source: Easy Asian Noodles