Cold Mixed Noodles Recipes

COLD SESAME NOODLES

Steps:

• Cook the egg noodles according to package instructions. Drain and rinse under cold running water. Transfer the noodles to a large bowl.
• In a small bowl, whisk together the vinegar, oil, soy sauce, sesame seeds, ginger, salt, scallion, and, if using, red pepper. Remove the noodles from the refrigerator and mix with the sesame mixture until well coated. Serve cold or at room temperature.

COLD NOODLES WITH TOMATOES

Steps:

• In a large bowl, toss together the tomatoes and salt. Let sit until juicy, about 10 minutes.
• Meanwhile, bring a large pot of water to a boil. Cook the noodles according to package instructions, drain and rinse under cold water. Set aside.
• Add the vinegar, soy sauce, sugar, garlic, mustard and sesame oil to the tomatoes, and toss with a spoon until well combined. Stir the filtered water into the tomatoes and sprinkle the surface of the broth with the sesame seeds, radishes and scallions.
• Right before serving, add the ice to the broth. Divide the noodles among bowls, and ladle in the broth and any unmelted ice, making sure each serving gets a nice sprinkling of tomatoes, radishes, scallions and sesame seeds.

COLD MIXED NOODLES

Steps:

• 1. Parboil noodles (from the Edit Tap, click to open recipe and follow instructions) then toss in oil. Refrigerate to chill (2 hours or more). 2. Shred roast pork. Blanch bean sprouts. Shred cucumbers and radishes. 3. Place the chilled noodles in individual bowls and the other ingredients in separate serving dishes. To eat: the diner spoons 1 to 2 tablespoons, at a time, of the meat and vegetables over his noodles and mixes them all together. (If he wishes, he may toss the vegetables first in a dip dish of vinegar.) NOTE: This dish is eaten in summer. VARIATIONS: * For the peanut oil, substitute sesame oil. * For the pork, substitute either spiced beef, shredded or 1/2 pound crabmeat stir-fried briefly with 1 or 2 slices fresh ginger root, then sprinkled with 1 tablespoon sherry. * For the vegetables, use the blanched bean sprouts and 2 scallion stalks, minced then toss with 2 tablespoons peanut oil, 1 tablespoon light soy sauce, 1 teaspoon sesame oil, 1/2 teaspoon sugar, salt to taste, and a dash of pepper. * Serve the following sauce in a separate bowl to accompany the noodles: Combine 1 tablespoon cornstarch, 1 teaspoon sugar and 1/2 cup soy sauce and cook, stirring, over medium heat until the mixture thickens and is smooth. (The diner spoons some of the sauce over his noodles, then tops them with about 1 tablespoon of each vegetable, tossed first in vinegar.) * Place the chilled noodles in a large serving bowl. Top with 1 cup cooked pork and 1/2 cup ham, both shredded 1/2 cup shrimp 1 cucumber, peeled and shredded and egg threads, made with 2 eggs. In a second bowl, serve the following sauce which has first been heated: 2 cups stock, 2 tablespoons soy sauce, 1 tablespoon peanut butter, 2 teaspoons vinegar, 1/2 teaspoon salt, and a few drops each of Tabasco Sauce and sesame oil. (The diner transfers some of the noodles and their topping to his own bowl and then spoons some of the sauce over.) The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

COLD MIXED NOODLES

Steps:

• 1. Parboil noodles (from the Edit Tap, click to open recipe and follow instructions) then toss in oil. Refrigerate to chill (2 hours or more). 2. Shred roast pork. Blanch bean sprouts. Shred cucumbers and radishes. 3. Place the chilled noodles in individual bowls and the other ingredients in separate serving dishes. To eat: the diner spoons 1 to 2 tablespoons, at a time, of the meat and vegetables over his noodles and mixes them all together. (If he wishes, he may toss the vegetables first in a dip dish of vinegar.) NOTE: This dish is eaten in summer. VARIATIONS: * For the peanut oil, substitute sesame oil. * For the pork, substitute either spiced beef, shredded or 1/2 pound crabmeat stir-fried briefly with 1 or 2 slices fresh ginger root, then sprinkled with 1 tablespoon sherry. * For the vegetables, use the blanched bean sprouts and 2 scallion stalks, minced then toss with 2 tablespoons peanut oil, 1 tablespoon light soy sauce, 1 teaspoon sesame oil, 1/2 teaspoon sugar, salt to taste, and a dash of pepper. * Serve the following sauce in a separate bowl to accompany the noodles: Combine 1 tablespoon cornstarch, 1 teaspoon sugar and 1/2 cup soy sauce and cook, stirring, over medium heat until the mixture thickens and is smooth. (The diner spoons some of the sauce over his noodles, then tops them with about 1 tablespoon of each vegetable, tossed first in vinegar.) * Place the chilled noodles in a large serving bowl. Top with 1 cup cooked pork and 1/2 cup ham, both shredded 1/2 cup shrimp 1 cucumber, peeled and shredded and egg threads, made with 2 eggs. In a second bowl, serve the following sauce which has first been heated: 2 cups stock, 2 tablespoons soy sauce, 1 tablespoon peanut butter, 2 teaspoons vinegar, 1/2 teaspoon salt, and a few drops each of Tabasco Sauce and sesame oil. (The diner transfers some of the noodles and their topping to his own bowl and then spoons some of the sauce over.) The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

1-MINUTE NOODLES RECIPE BY TASTY

Steps:

• In a medium bowl, mix together the black vinegar, sesame oil, soy sauce, and sugar. Set aside.
• Cook the noodles according to the package instructions, then drain. Place the noodles in the bowl with the sauce and toss to coat.
• Garnish with the garlic, scallions, chili oil, and sesame seeds.
• Enjoy!