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Cold Noodle Salad With Sesame Paste Sauce

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Ingredients
  Egg noodles 1 Pound (Fresh)
  Sesame oil 2 Tablespoon
  Dark soy sauce 1 Tablespoon
  Frozen precooked roast pork 1⁄2 Pound
  Cucumber 1
  Eggs 2
  Salt 1 Pinch
  Peanut oil/Vegetable oil 1 Teaspoon (Leveled)
  Sesame paste 2 Tablespoon, diluted with 3 tablespoon warm water
  Warm water 3 Tablespoon
  Salt 1⁄2 Teaspoon
  Sugar 2 Teaspoon
  Dark soy sauce 2 Tablespoon
  White rice vinegar 1 Tablespoon
  Hot oil 2 Teaspoon
  Garlic 2 Clove (10 gm), finely chopped
  Scallion stalks 2 , finely chopped
Directions

Drop the noodles in boiling water and boil 4 to 5 minutes.
Rinse under cold water and drain thoroughly.
Add 2 Tbs sesame oil and 1 Tbs dark soy sauce to the noodles and toss well.
Cover and chill in the refrigerator.
Thaw the roast pork and shred into 2 inch long (5 cm) strips.
Peel and shred the cucumber.
Beat the eggs with a pinch of salt and set aside for 10 minutes.
Heat a little oil in a wok, pour in 1/4 of the beaten egg and make an egg sheet by swirling egg onto sides of wok.
Lift up and flip over and let cook briefly on the other side.
Repeat procedure to make 3 more sheets.
Let the egg sheets cool, then shred them into 2 inch long (5 cm) strips.
Mix the remaining ingredients to make the combined sesame paste sauce.
When it is time to serve, pour the sauce all over the noodles and toss well.
Transfer onto a large platter.
Top with the shredded cucumber, roast pork, and egg strips.

Recipe Summary

Cuisine: 
Chinese
Course: 
Side Dish
Method: 
Boiled

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