Cold Chinese Noodles Recipes

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DANG COLD ASIAN NOODLE SALAD



Dang Cold Asian Noodle Salad image

Provided by Guy Fieri

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 17

1 package soba noodles
1 teaspoon sesame oil
2 tablespoons rice wine vinegar
3 tablespoons soy sauce
1 teaspoon hot chili oil
1 tablespoon hoisin sauce
5 tablespoons extra-virgin olive oil
1 carrot, thinly sliced or julienned
2 celery stalks, thinly sliced or julienned
5 green onions, bottom 4 inches, thinly sliced
1/2 cup thinly sliced napa cabbage
1/2 red bell pepper, thinly sliced or julienned
1/2 cup julienned bok choy
1 cup bean sprouts, optional
3 tablespoons minced fresh cilantro leaves
3 tablespoons sesame seeds, toasted, for garnish
4 tablespoons unsalted peanuts, for garnish

Steps:

  • In a medium stock pot, boil water, add salt and cook noodles. When finished, place noodles in an ice water bath to cool. Drain and set aside.
  • In a medium bowl combine, sesame oil, vinegar, soy sauce, hot chili oil, hoisin and extra-virgin olive oil. Mix thoroughly and then combine prepared vegetables and noodles.
  • Garnish with sesame seeds and peanuts.

COLD CHINESE NOODLES IN PEANUT-SESAME SAUCE



Cold Chinese Noodles in Peanut-Sesame Sauce image

Dressing will keep well indefinitely in the refrigerator. Use about 2-4 heaping Tbsp. of dressing per pound of noodles. Recipe may be prepared up to 1 day ahead of time through Step 3 and kept refrigerated.

Provided by Elmotoo

Categories     Spaghetti

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 19

6 tablespoons peanut butter
1/4 cup water
3 tablespoons light soy sauce
6 tablespoons dark soy sauce
6 tablespoons tahini (sesame paste)
1/2 cup dark sesame oil
2 tablespoons sherry wine
4 teaspoons rice wine vinegar
1/4 cup honey
4 medium garlic cloves, minced
2 teaspoons minced fresh ginger
1 -2 tablespoon hot pepper oil (see instructions below)
1/2 cup hot water
1 lb chinese noodles (or any spaghetti or fettucini-type pasta)
2 tablespoons dark sesame oil
1 carrot, peeled (optional)
1/2 medium firm cucumber, peeled, seeded, and julienned (optional)
1/2 cup roasted peanuts, coarsely chopped (optional)
2 green onions, thinly sliced (optional)

Steps:

  • Cook noodles in large pot of boiling unsalted water over medium heat until barely tender and still firm. Drain immediately and rinse with cold water until cold. Drain well and toss noodles with (2 Tbsp) dark sesame oil so they don't stick together.
  • FOR DRESSING:
  • Combine all ingredients except hot water in a blender or food processor fitted with steel blade and blend until smooth. Thin with hot water to consistency of whipping cream.
  • For carrot curls: peel flesh of carrot in short shavings about 4" long. Place in ice water for 15 minutes to curl.
  • Just before serving, toss noodles with sauce. Garnish with cucumber, peanuts, green onion, and carrot curls. Serve at room temperature.
  • * HOT PEPPER OIL: the amount you use depends on how hot you like it. 2 tablespoons.
  • will give it a nice "bite." If your tastes run to the very hot, you might want to use 3TB.
  • If you want to make your own oil:
  • 1/4 cup hot red pepper flakes, 1 cup oil. Combine in a saucepan over medium heat. Bring to boil, and immediately turn off heat. Let cool. Strain in small glass container that can be sealed. Refrigerate.
  • Lasts indefinitely.

COLD SPICY NOODLES (LENG MIAN)



Cold Spicy Noodles (Leng Mian) image

A Korean dish, popular in northern China. I ate this for lunch every day for an entire year when I lived in Jinzhou, China. The cook was certain that eating this cold dish during the cold northern winter would be bad for my stomach, but it never was! This makes a wonderfully refreshing lunch during the hot summertime.

Provided by Tussah

Categories     World Cuisine Recipes     Asian     Korean

Time 30m

Yield 2

Number Of Ingredients 12

4 ounces spaghetti, or as needed
2 cups very cold ice water
½ cup white vinegar
2 tablespoons soy sauce
2 tablespoons white sugar
2 teaspoons sambal oelek (chile paste)
½ teaspoon salt
1 cucumber, cut into matchsticks
½ cup kimchi
¼ cup roasted peanuts
1 hard-cooked egg, halved
2 slices deli ham, cut into bite-sized pieces

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
  • Meanwhile, combine ice water, vinegar, soy sauce, sugar, and sambal oelek in a bowl. Refrigerate sauce to chill until spaghetti is cooked.
  • Rinse cooked spaghetti in cold water until totally cooled off; drain well.
  • Divide sauce between 2 chilled servings bowls. Add equal amounts of spaghetti, cucumber, kimchi, peanuts, egg, and ham to each bowl. Serve immediately.

Nutrition Facts : Calories 479.1 calories, Carbohydrate 70.1 g, Cholesterol 116 mg, Fat 13.6 g, Fiber 4.5 g, Protein 22.2 g, SaturatedFat 2.8 g, Sodium 2204.3 mg, Sugar 19.1 g

TAKEOUT-STYLE SESAME NOODLES



Takeout-Style Sesame Noodles image

Noodles dressed with sesame are popular in many parts of China, but this particular style, made with peanut butter and served cold, became a Chinese-American staple in the United States in the 1970s. The family of Shorty Tang - an ambitious restaurateur who emigrated from Sichuan to Taipei to New York - firmly believes that he invented the dish and still serve it at Hwa Yuan, the restaurant he opened in 1967 in Manhattan's Chinatown. They have never divulged the exact recipe; this is our own lush but refreshing version.

Provided by Sam Sifton

Categories     easy, quick, noodles, times classics, appetizer, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 12

1 pound noodles, frozen or (preferably) fresh
2 tablespoons sesame oil, plus a splash
3 1/2 tablespoons soy sauce
2 tablespoons Chinese rice vinegar
2 tablespoons Chinese sesame paste
1 tablespoon smooth peanut butter
1 tablespoon granulated sugar
1 tablespoon finely grated ginger
2 teaspoons minced garlic
2 teaspoons chile-garlic paste, chile crisp or chile oil, or to taste
Half a cucumber, peeled, seeded and cut into 1/8-inch by 1/8-inch by 2-inch sticks
1/4 cup chopped roasted peanuts

Steps:

  • Bring a large pot of water to a boil. Add noodles and cook until barely tender, about 5 minutes. They should retain a hint of chewiness. Drain, rinse with cold water, drain again and toss with a splash of sesame oil.
  • In a medium bowl, whisk together the remaining 2 tablespoons sesame oil, the soy sauce, rice vinegar, sesame paste, peanut butter, sugar, ginger, garlic and chili-garlic paste.
  • Pour the sauce over the noodles and toss. Transfer to a serving bowl, and garnish with cucumber and peanuts.

Nutrition Facts : @context http, Calories 628, UnsaturatedFat 16 grams, Carbohydrate 90 grams, Fat 21 grams, Fiber 6 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 797 milligrams, Sugar 7 grams, TransFat 0 grams

COLD CHINESE NOODLES



Cold Chinese Noodles image

Very good simple cold noodles. No peanuts used here. A delicious sesame flavored dish. I LOVE cold noodles and these really satisfy me. Use Shrimp in place of the chicken and ham!

Provided by HelenG

Categories     Ham

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1 boneless skinless chicken breast, cooked (I poach mine, cut into julenne strips)
5 ounces ham, sliced works fine, cut into julienne strips
1 bunch scallion, cut into julienne strips
1/2 cup pecans, chopped
1 lb angel hair pasta, cooked
1 1/2 cups vegetable oil
2 1/2 tablespoons oriental sesame oil
2 tablespoons sesame seeds
3 tablespoons ground coriander
3/4 cup soy sauce
1 teaspoon hot chili oil (or to taste)

Steps:

  • Try to julienne ham, chicken and onions about the same sizes, 2 inches or so.
  • Combine the chicken, ham, scallions and pecans in a large mixing bowl. Add the pasta.
  • Heat the vegetable and sesame oils and sesame seeds in a small saucepan over medium heat just until the sesame seeds turn light brown.
  • Remove from the heat. Stir in the coriander and soy sauce. Stand back as you do this for the mixture will crackle and sizzle. Stir in the chili oil.
  • Pour the hot dressing over the noodles and toss to coat evenly. Transfer the noodles to a serving bowl put in fridge to cool, about 3 hours.
  • Enjoy :).

Nutrition Facts : Calories 1467.4, Fat 107.2, SaturatedFat 14.1, Cholesterol 35.5, Sodium 3580.4, Carbohydrate 92.9, Fiber 7.6, Sugar 3.5, Protein 37.7

CHINESE CHILLED NOODLES



Chinese Chilled Noodles image

Provided by Alex Guarnaschelli

Categories     appetizer

Time 3h35m

Yield 8 to 10 servings

Number Of Ingredients 12

7 tablespoons sesame oil
7 tablespoons black soy sauce
3 tablespoons balsamic vinegar
4 tablespoons granulated sugar
1 tablespoon kosher salt, plus additional for cooking pasta
2 teaspoons Fresh Chile Oil, recipe follows
12 scallions, roots trimmed, green and white parts thinly sliced, divided
1 pound 1/16-inch long thin noodles, regular spaghetti, or fresh Chinese egg noodles
8 fresh red cayenne chile peppers
2 fresh red Scotch bonnet chile peppers
1 cup canola oil
1 teaspoon kosher salt

Steps:

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

COLD CHINESE-STYLE SESAME NOODLES WITH CUCUMBER



Cold Chinese-Style Sesame Noodles with Cucumber image

Categories     Pasta     Vegetable     Side     Vegetarian     Quick & Easy     Cucumber     Summer     Noodle     Gourmet     Vegan     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Serves 2

Number Of Ingredients 10

2 tablespoons dark (Asian) sesame oil
1 tablespoon soy sauce
1 tablespoon white-wine vinegar or rice vinegar (not seasoned)
1/4 teaspoon sugar
1/4 teaspoon salt, or to taste
1/8 teaspoon dried hot red pepper flakes
6 ounces capellini
1/2 seedless cucumber, cut lengthwise into thin spears and crosswise into thin slices (about 1 cup)
1 scallion, minced, or 1 tablespoon minced fresh coriander
1 1/2 teaspoons sesame seeds, toasted lightly and cooled

Steps:

  • In a small bowl stir together oil, soy sauce, vinegar, sugar, salt, and red pepper flakes until sugar and salt are dissolved.
  • In a large saucepan of salted boiling water cook capellini until tender and drain in a colander. Rinse noodles under cold water until cool and drain well.
  • In a large bowl toss noodles with sauce, cucumber, and scallion or coriander until combined well and divide between 2 plates. Sprinkle noodles with sesame seeds.

COLD SESAME EGG NOODLES



Cold Sesame Egg Noodles image

Provided by Corinne Trang

Categories     Vegetable     Vegetarian     Dinner     Chill     Noodle     Green Onion/Scallion     Pescatarian     Dairy Free     Kosher

Yield Serves 6

Number Of Ingredients 9

1 pound fresh thin Chinese egg noodles, or 10 ounces fresh or dried ramen
1/4 cup rice vinegar
3 tablespoons sesame paste, almond butter, or peanut butter
3 tablespoons soy sauce
2 tablespoons honey
1 tablespoon dark sesame oil
1 teaspoon or more chili-garlic sauce
2 scallions, trimmed and thinly sliced
6 springs fresh cilantro, stems trimmed

Steps:

  • Bring a large pot of water to a boil over high heat. Cook the noodles until tender yet firm, about 2 minutes for fresh Chinese noodles, 10 seconds for fresh ramen, and 3 minutes for dried ramen. Drain the noodles and shock in ice-cold water. Drain again.
  • In a large bowl whisk together the vinegar, sesame paste, soy sauce, honey, sesame oil, and chili-garlic sauce until smooth. Add the noodles and toss well to distribute the sauce evenly throughout. Garnish with the scallions and cilantro and serve at room temperature or slightly chilled.

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Calories 764 per serving
Total Time 20 mins
  • Use a large box grater to grate the cucumber into long, thin strips. Chop scallions into fine rings. Mince garlic and cilantro.
  • Bring a pot of water to boil and add noodles. Boil for approx. 1 min. less than stated time on the package. Drain and rinse under cold running water. Toss with a bit of sesame oil so the noodles don’t stick together. Add to a bowl.
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COLD CHINESE PEANUT NOODLES #SUNDAYSUPPER - RECIPES FOOD AND …
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COLD NOODLES WITH SICHUAN DRESSING (LIANG MIAN, 凉面)
2020-07-18 Add to the noodles along with cucumber, scallions and fresh chilli. Drain the aromatic water through a sieve. Discard the garlic & spices. Pour the water over the noodles. Add all the ingredients for the dressing and mix well. Transfer the noodles to 2 serving bowls. Top each one with coriander, peanuts (if using).
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SZECHUAN COLD SESAME NOODLES - GIRL WITH THE IRON CAST
2020-08-13 Remove from pot, drain, rinse with cold water, add 2 tbsp sesame oil and toss to coat noodles. Set aside. In a food processor, add in 2 tbsp of toasted sesame seeds and 2 tbsp of sesame oil. Blend on high for 30 seconds until seeds are made into a paste. Add the remaining ingredients in with the sesame paste: creamy peanut butter, rice vinegar ...
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10-MINUTE AUTHENTIC TAIWANESE COLD NOODLES RECIPE
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ASIAN COLD SESAME NOODLES (NUT FREE) | CHEW OUT LOUD
Toss with 2 TB sesame oil and set aside. In a large bowl, whisk together the remaining sesame oil, Tahini, soy sauce, sugar, rice vinegar, ginger powder, and white pepper. Add 1/4 cup hot water to thin out the sauce; whisk until combined. Add cooked/cooled pasta, cucumbers, and carrots to the sauce. Toss well to combine.
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CHINESE COLD NOODLES RECIPES(中国凉面)
2019-05-29 Blanch the sprouts briefly in boiling water and immediately quench in cold water. Soak the mushrooms in hot water for 10 minutes. Then cook again in a pot of fresh water for about 5 minutes and also quench in cold water. Cook noodles according to instructions and also quench with cold water. Cut cucumber and carrots into fine strips.
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SHANGHAI COLD NOODLES RECIPE - CHARLINE LIU
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COLD SESAME NOODLES - CINNAMON SOCIETY
2011-07-28 Remove from the heat and set aside. Prepare the sauce: In a medium bowl, combine the sesame paste, peanut butter, soy sauce, sesame oil, rice vinegar, chili paste, sugar, and optional Sichuan pepper. Add 3 tablespoons of water and whisk until the mixture is smooth. Stir in the cooked garlic and ginger.
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COLD NOODLES RECIPE - SIMPLE CHINESE FOOD
Cold noodles are a very famous snack in our Sichuan, not only in the snack bars on the streets and alleys. This dish is indispensable even in high-end restaurants. Traditional noodles usually contain bean sprouts and kelp shreds. Today I tried adding a bit of cucumber slices, the more refreshing flavor of cucumber is superb. In fact, the trick ...
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SHANGHAI COLD NOODLES WITH PEANUT BUTTER SAUCE
Remove the cooked noodles from heat and rinse with cold water, then drain. Toss with 1 tsp sesame oil and set aside. Gently tear the cooled chicken into strips by following the meat grid. Place the noodles, vegetables, and chicken in a bowl or on a serving plate. Pour the peanut butter sauce on top and sprinkle some sesame seeds as topping.
From streetsmartkitchen.com


COLD CHINESE NOODLES — DALE KNOWS HOW TO HOST
2021-05-01 COLD CHINESE NOODLES. 1 lb spaghetti or soba noodles 4 Tbsp sesame oil 1 large clove garlic, minced 6 scallions, minced 1-inch section fresh ginger, minced 2 Tbsp hot pepper oil 4 Tbsp white or red wine vinegar ½ cup tahini, well stirred 2 Tbsp sugar 1 Tbsp salt 1 tsp fresh ground pepper ¼ c peanut oil. Cook noodles. Drain and toss with ...
From daleknowshowtohost.com


SESAME SOBA NOODLES RECIPE
2022-06-21 Dress the noodles: Tap the colander in the sink forcefully a few times to get rid of as much water as possible. Tip the noodles on top of the dressing and use the fork to toss until evenly coated. Serve at room temperature or chilled after you pop it …
From simplyrecipes.com


CHINESE COLD NOODLES RECIPE | NOMS FROM MOM
2016-06-20 Boil the noodles according to package instructions. When done, run immediately under cold water until noodles are cooled, then toss with 1 tsp sesame oil to prevent stickiness. Fry the egg, pancake-style – letting it cook completely on one side before flipping it over. Cool in the refrigerator, then fold into thirds and slice into thin strips.
From nomsfrommom.com


10 ASIAN-INSPIRED VEGAN COLD NOODLE DISHES - THE VEGAN ATLAS
2021-05-02 Peanut Satay Soba Noodles with Cucumber. From right here on The Vegan Atlas, peanut satay soba noodles comes together quickly, and is a perfect main dish for a warm weather meal with simply prepared tofu or tempeh. It’s easy, delicious, and on …
From theveganatlas.com


COLD NOODLES WITH SHREDDED CHICKEN - THE WOKS OF LIFE
2015-06-27 First, poach the chicken breast. Fill a small pot with enough water to submerge the chicken breast (but don’t add the chicken yet), and add the ginger and scallion. When the water comes to a boil, add the chicken, and bring to a boil again. Immediately cover the pot, shut off the heat, and let the chicken sit in the water for 22-25 minutes.
From thewoksoflife.com


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