Oh wow! Wonderfully delicious! Since there were only two of us I made half pound of linguine, however next time I will make it a point ot use fresh chinese noodles. After reading other reviews I cut the amount of sugar down to 3T, used all sesame oil , not exceeding more than 4T sesame oil. In place of chili sauce I used hoisin sauce, personal preference. After I boiled the noodles, I drained it, set it aside. In another pot I boiled the sauce. I added 2T cornstarch to thicken up the sauce then added the noodles to let it soak up the sauce. Meanwhile in a large pot I added a drizzle of sesame oil , threw in broccoli crowns (parboiled), bamboo shoots, red bell pepper, thinly sliced, and cooked it. I added the noodles with sauce to vegetables and then garnished it with toasted sesame seeds and handful of chopped cilantro and green onions. The sauce itself is the star of this dish. A perfect balance of flavors -nothing overpowering each other, not too salty, tangy or too sweet. You can serve this as a side dish or main meal and pretty much add any vegetables and/or meat to this dish and it will not fail you. This recipe is a definite keeper and is going into my box for good use again in the near future. I served this with, "Asian Beef Skewers," hot rice and "Chinese Almond Cookies," all from this website.
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Oh wow! Wonderfully delicious! Since there were only two of us I made half pound of linguine,...