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Cold Stirred Noodles

creative.chef's picture
Ingredients
  Soy sauce 6 Tablespoon
  Sesame oil 2 Tablespoon
  Red wine vinegar 1⁄4 Cup (4 tbs)
  Sugar 2 1⁄2 Tablespoon
  Chili oil 1⁄2 Teaspoon
  Noodles 200 Gram
  Chinese egg noodles 1 Pound
  Sesame oil 1 Tablespoon
  Carrots 2 Small, shredded
  Bean sprouts 3 Cup (48 tbs)
  Skinned cucumber 1⁄2 Large, shredded
  Radishes 1 Bunch (100 gm), shredded
  Green onions 4 , cut into 2 inch slivers
  Cooked pork 1 Cup (16 tbs)
Directions

Combine all dressing ingredients in small bowl; mix well.
Cut noodles into 6-inch pieces.
Cook noodles according to package directions until tender but still firm, 2 to 3 minutes.
Drain, rinse under cold running water and drain again.
Toss noodles with sesame oil until well coated.
Refrigerate until ready to serve.
Cook carrots in pot of boiling water 30 seconds; drain and rinse under cold running water.
Cook bean sprouts in boiling water 30 seconds; drain and rinse under cold running water.

Recipe Summary

Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Fried
Dish: 
Noodle
Ingredient: 
Pork

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