cold chinese noodles
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.
prep time
15 Min
cook time
method
Stove Top
yield
4 serving(s)
Ingredients
- 16 ounces chinese-style noodles, cooked (in salted water) and drained
- 1-2 tablespoon vegetable or peanut oil
- NOODLE DRESSING
- 6 tablespoons tamari
- 6 tablespoons dark sesame oil
- 2 1/2 tablespoons rice vinegar
- 2-3 tablespoons sugar
- 1 -1 1/2 teaspoon chili oil, or to taste
- 1-2 teaspoon 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
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Step 1Combine, in a 2 cup container, dressing ingredients and set side.
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Step 2Place 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.
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Step 3Prepare toppings.
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Step 4Just before serving, toss noodles again adding a little more dressing and/or salt if needed.
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Step 5Serve with toppings on the side. - Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
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