noodley goodness

here is my recipe for cold sesame noodles! (i'll have a photo later, after mine are chilled and pretty.)

you will need:

• one pound capellini or angel hair pasta. yes, it makes a lot, but the inspiration for this recipe makes about five hundred pounds, so be glad i could make it this small!
• 1/3 cup balsamic vinegar
• 1/3 cup rice wine vinegar (i like the seasoned marukan, then there's no need to add sugar or salt)
• 1/4 cup soy sauce (if you can get the dark soy, awesome, if not, that's okay!)
• a few tablespoons of sesame seeds
• sesame oil (how much is a mystery to me, i'll explain later)
• if you like you can also add veggies or green onions!
  

boil water and cook pasta, but make sure you are cooking it al dente. it's going to marinate in the sauce for a while, and you don't want it to get mushy. while pasta is cooking, get a big old tupperware container, preferably big and flat. add vinegars, and measure out soy sauce. while soy in still in the measuring container, add enough sesame oil to bring the total measurement up to 1/3 cup. that's why i don't know how much sesame i use! it's just whatever i need to get from 1/4 to 1/3! add soy and sesame, put lid on container, and shake the hell out of it. shake it like a polaroid picture, baby. when noodles are done, drain and rinse under cool water until you can touch them without getting burned. add to container with sauce, toss to coat, then cover and shake some more. you'll want to let the noodles sit for at least a few hours to overnight, so they can absorb all the saucy goodness, giving them a shake on occasion. you want the noodles to have a pretty even brown hue; they will look a bit like skinny earthworms, but that's part of their charm. if you use double black soy sauce, they will be even darker. before serving, add sesame seeds and green onions, toss some more. eat them, feed them to your friends, and brag about how awesome your cooking skills are.