Noodle: Cold Chinese Noodles & Toppings
Source of Recipe
Sacramento Bee 8/12/98
List of Ingredients
1 lb Thin Chinese-style egg noodles cooked and drained
1 tb Peanut oil
-----NOODLE DRESSING-----
3 tb Soy sauce
3 tb Dark sesame oil
4 ts Rice vinegar
1 tb Sugar
1/2 ts Chili oil to 1 1/2 tsps, to taste
1 t Finely grated fresh ginger
-----SUGGESTED TOPPINGS-----
Thinly sliced or diced ham
Cooked chicken diced or shredded
Cooked shrimp
Tofu
Grated carrots
Thinly sliced cucumbers
Chopped green onions
Snow peas or green beans blanched
Thinly sliced radishes
Fresh bean sprouts
Chopped fresh coriander (cilantro)
Celery sliced diagonally
Rice vinegar as needed
Orange or tangerine sections
peanuts or cashews, chopped
Toasted sesame seeds Recipe
Toss noodles with peanut oil. In a bowl large enough to hold noodles, combine all dressing ingredients. Stir til sugar is dissolved. Add noodles and toss to coat evenly with dressing. Allow to marinated 20 mins at room temp. or, preferably, several hours or overnight in refrigerator, covered.
Prepare toppings. Vegetables may be sprinkled with rice vinegar or tossed in dressing, if desired. Arrange toppings in small serving bowls. Toss noodles once again and arrange on chilled platter before serving with toppings. Serves 4.
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