Cold Stirred Noodles
|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|
|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)|
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.