Shanghai Cold Noodles Recipes

SHANGHAI COLD NOODLES

Steps:

• Cook the noodles according to the box, I just soaked the pad thai noodles in hot water for around 10 minutes until they were soft.
• Saute the coleslaw mix in the skillet until cooked down
• Add all ingredients of the sauce into a blender and blend until well combined.
• Mix all ingredients together and add an additional tablespoon of toasted sesame oil as a drizzle on top.
• Ideally served cold so place in the refrigerator until ready to consume.

SHANGHAI-ISH COLD NOODLES

Steps:

• Blanch your vegetables - drop them in a wire sieve, place the basket into the boiling water for 1 minute, then transfer the vegetables to a bowl of ice water to shock. Repeat with any other vegetables; use the same pot of water for all. Drain thoroughly, pat dry with paper towels, and refrigerate at least 30 minutes.
• Prepare noodles according to package directions. When cooked, transfer to ice water, or rinse under cold running water until cool.
• Mix dressing in blender, or use immersion blender. If mixing by hand, combine peanut butter (or tahini) and sugar in a bowl. Whisk in liquid ingredients until smooth and homogenous.
• Combine noodles, additions, and dressing. Toss well and serve cold. Serves 3 as an entree (2 if they're very hungry), 6 as an appetizer/side dish.

SHANGHAI FRIED NOODLES

Steps:

• In a large pot of boiling salted water, cook the noodles until al dente, about 8 minutes. Rinse under cold running water and drain well. Set aside. In a small bowl, combine the rice wine, hoisin, and cornstarch. Add the beef, toss to coat, and marinate for 15 minutes. In another bowl, combine the dark soy, soy sauce and sugar, and stir well to dissolve the sugar. Place a wok over a high heat and add 1 tablespoon of the peanut oil, swirling to coat. When hot, add the garlic, ginger, and minced green onions, and cook, stirring quickly, for 10 seconds. Add the beef and stir-fry for 3 minutes. Add the cabbage and stir-fry for 3 minutes. Transfer to a platter and return the wok to a high heat. Swirl the remaining tablespoon of peanut oil in the wok and once hot, add the noodles to the pan and stir-fry for 1 minute. Add the sliced green onions and jalapeno and sauce and toss all for 1 minute. Add the beef and stir to heat through. Serve immediately.

SHANGHAI COLD NOODLES

Steps:

• This is cold noodles that I bought, steamed until 80% cooked
• Prepare the sauce
• Pour the noodles after the water is boiled
• Scoop it up after boiling
• Add sesame oil to the dish and mix quickly, then blow it with an electric fan
• Add 3 tablespoons of cold water to the sesame paste, mix well, and pour fresh soy sauce and balsamic vinegar into another bowl, mix well
• Mix the noodles as you eat, add sesame paste, soy sauce vinegar and chili oil and mix well (don't add chili oil if you don't eat spicy ones)
• Serve

SHANGHAI STIR-FRIED CHUNKY NOODLES

Steps:

• Cut the pork evenly into thin slices, then into slivers. Add the marinade ingredients and mix well.
• Bring a pan of water to the boil. Add the noodles and cook for 2 minutes (fresh Shanghai and udon noodles are already half-cooked when you buy them, which is why this doesn't take long). Turn the cooked noodles into a colander and cool under the cold tap. Shake them dry. Drip over 1/2 tablespoon oil and stir in thoroughly to prevent sticking.
• Heat 1 tablespoon of the oil in a seasoned wok over a high flame. Add the pork strips and stir-fry swiftly to separate them. When they are just cooked, remove from the wok and set aside. Clean and re-season the wok if necessary, then return it to a high flame with the remaining oil. Add the noodles and stir-fry until piping hot, adding both soy sauces and seasoning with salt and pepper. Add the bok choy or spinach and continue to stir-fry briefly until wilted. Finally, stir in the pork. Serve.

SHANGHAI COLD NOODLES WITH PEANUT BUTTER SAUCE

Steps:

• For the sauce, add peanut butter and milk in a small bowl, press the peanut butter against the bowl by the back of a small spoon. Stir until smooth. Add vinegar, low sodium soy sauce, brown sugar, sesame oil and minced ginger. Stir and set aside. (Add more soy sauce if desire.).
• In a saucepan, bring a quart water to a boil and add chicken breast to cook for 5 minutes or until the chicken is thoroughly cooked. Remove chicken and set aside to cool down. (While cooking the chicken, cut the vegetables. Spend time wisely.).
• Follow the instructions on noodle package to cook noodles by using the chicken broth in the same saucepan. Normally cook in the boiling water for 3-4 minutes.
• 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. If you like spicy, squeeze some Sriracha sauce into it. Your lunch is ready!

SHANGHAI NOODLE SALAD

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the Chinese noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally, until they have cooked through, about 5 minutes. Drain well in a colander set in the sink. Rinse the noodles with cold water several times to chill, then drain again.
• In a large salad bowl, whisk together the ketchup, sesame oil, soy sauce, brown sugar, kosher salt, and lime juice until the brown sugar has dissolved. Place the noodles, green onion, carrots, zucchini, red pepper, sesame seeds, and red pepper flakes into the bowl, and gently toss to thoroughly mix the salad and coat with dressing. Chill at least 2 hours before serving.