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cold chinese noodles

(1 rating)
Kattyw avatar
Recipe by
Kathy W
@Kattyw
New Carlisle, OH

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.

►
(1 rating)
yield 4 serving(s)
prep time 15 Min
method Stove Top

Ingredients For cold chinese noodles

  • 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

How To Make cold chinese noodles

  • 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.
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