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1
Bring a large pot of water to a boil.
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2
Meanwhile, in a large bowl, combine the sesame oil, black soy sauce, balsamic, sugar, salt, and Chile Oil.
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3
Whisk to blend.
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4
Stir in half of the sliced scallions.
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5
Set aside in the refrigerator.
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6
When the water boils, season with salt until the water tastes like seawater.
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7
Plunge the pasta in the boiling water and cook, 1 to 2 minutes, until al dente.
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8
Place a colander in the sink.
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9
Remove the pot from the heat and pour off most of the water into the colander, catching any pasta as the water pours out.
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10
Remove the colander from the sink and fill the pot still containing the pasta with cold water.
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11
You want the pasta to cool quickly by being submerged in the cold water.
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12
This will assure a chewy texture.
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13
Drain the pasta thoroughly in the colander, shaking it a few times to remove excess water covering the pasta.
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14
Spread a kitchen towel on a flat surface and turn the noodles onto the towel.
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15
Gently use a second towel to dry the noodles.
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16
Removing the excess moisture assures that the sauce will have its proper flavoring effect on the noodles.
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17
Any water from cooking the pasta dilutes the noodles and makes them taste more like water than anything else.
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18
Gingerly transfer them the bowl with the sauce.
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19
Use your hands to mix the pasta and the sauce, taking care that all of the pasta gets coated.
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20
Cover with plastic and refrigerate until ready to serve.
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21
These noodles can marinate for a few hours or overnight before serving.
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22
Serve them cold, tossing them again in the sauce just before serving, and garnish with the remaining scallions.
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23
Remove the stems from the chiles then place in a food processor and blend until they are completely broken down.
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24
Use a rubber spatula and scrape into a medium sized saute pan.
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25
Add the oil and stir well.
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26
Set the pan over medium-low heat.
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27
Gently warm up the oil slowly so it draws out the color and flavor of the chiles.
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28
Stir well and season with salt.
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29
Once the oil is barely simmering, cook for 5 to 6 minutes.
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30
hut off heat and allow to cool.
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31
Store in an airtight container until ready to use.
