Cold chinese noodles with toppings

4 Servings

Ingredients

Quantity Ingredient
1 pounds Thin Chinese-style egg noodles; cooked and drained
1 tablespoon Peanut oil
3 tablespoons Soy sauce
3 tablespoons Dark sesame oil
4 teaspoons Rice vinegar
1 tablespoon Sugar
½ teaspoon Chili oil; to 1 1/2 tsps, to taste
1 teaspoon Finely grated fresh ginger
Thinly sliced or diced ham
Cooked chicken; diced or shredded
Cooked shrimp
Tofu
Grated carrots
Thinly sliced cucumbers
Chopped green onions
Snow peas or green beans; blanched
Thinly sliced radishes
Fresh bean sprouts
Chopped fresh coriander; (cilantro)
Celery; sliced diagonally
Rice vinegar; as needed
Orange or tangerine sections
Peanuts or cashews; toasted and chopped
Toasted sesame seeds

Directions

NOODLE DRESSING

SUGGESTED TOPPINGS

Toss noodles with peanut oil.

In a bowl large enough to hold noodles, combine all dressing ingredients.

Stir til sugar is dissolved. Add noodles and toss to coat evenly with dressing. Allow to marinated 20 mins at room temp. or, preferably, several hours or overnight in refrigerator, covered.

Prepare toppings. Vegetables may be sprinkled with rice vinegar or tossed in dressing, if desired. Arrange toppings in small serving bowls. Toss noodles once again and arrange on chilled platter before serving with toppings.

Recipe by: Sacramento Bee 8/12/98 Posted to KitMailbox Digest by Cairn Rodrigues <cairnann@...> on Sep 18, 1998, converted by MM_Buster v2.0l.

Related recipes