Cold Chinese Noodles

Kathy W

By
@Kattyw

This is my version of a recipe I found in a local paper. (I made a few tweaks)
You can add as many or as few toppings that you want. Can even be made up a day ahead of time.


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Comments:

Serves:

4

Prep:

15 Min

Method:

Stove Top

Ingredients

16 oz
chinese-style noodles, cooked (in salted water) and drained
1-2 Tbsp
vegetable or peanut oil

NOODLE DRESSING

6 Tbsp
tamari
6 Tbsp
dark sesame oil
2 1/2 Tbsp
rice vinegar
2-3 Tbsp
sugar
1 -1 1/2 tsp
chili oil, or to taste
1-2 tsp
ginger, finely grated
salt to taste

SUGGESTED TOPPINGS

green onions, thin sliced
carrots, shredded
cucumbers, thin sliced
snow peas
radishes, thin sliced
toasted sesame seeds
peanuts, toasted and chopped
slivered almonds, toasted

Directions Step-By-Step

1
Combine, in a 2 cup container, dressing ingredients and set side.
2
Place cooked noodles in a large bowl, add oil and toss using 2 forks. Add about 1/4 cup of dressing and toss to coat evenly. Allow to cool to room temp. Then add another 1/4 cup or so of dressing and toss. Let stand for 1 hour or longer.
3
Prepare toppings.
4
Just before serving, toss noodles again adding a little more dressing and/or salt if needed.
5
Serve with toppings on the side.

About this Recipe

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Asian