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Cold Stirred Noodles

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Ingredients
For dressing
  Soy sauce 6 Tablespoon
  Red wine vinegar 1⁄4 Cup (4 tbs)
  Sugar 2 1⁄2 Tablespoon
  Chili oil 1⁄2 Teaspoon
For noodles
  Thin egg noodles 1 Pound (Chinese-Style)
  Sesame oil 1 Tablespoon
  Carrots 2 Small, shredded
  Bean sprouts 3 Cup (48 tbs)
  Cucumber 1⁄2 Large, shredded (Thin Skinned Variety)
  Radishes 1 Bunch (100 gm), shredded
  Slivered barbecued pork 1 Cup (16 tbs) (Or Matchstick Strips)
  Green onions with tops 4 (Cut Into 2-Inch Slivers)
  Thin cucumber slices 3 (For Garnish)
Directions

GETTING READY
1) Make 6-inch pieces out of noodles.
2) Follow package instructions and cook noodles for 2 to 3 minutes until al dente and drain.
3) Drain again after rinsing the cooked noodles under cold water.

MAKING
4) In a medium bowl, mix noodles with 1 tablespoon sesame oil, stirring the noodles to coat lightly with the oil and keep refrigerated until ready to serve.
5) To a saucepan of boiling water, add carrots and simmer for 30 seconds and drain well.
6) Drain the cooked carrots after rinsing under cold running water.
7) Do the same for bean sprouts.
8) To prepare dressing, take a small bowl and mix together soy sauce, sesame oil, vinegar, sugar and chili oil in it.

SERVING
9) Take a large platter and place noodles on it, before serving.
10) Sprinkle with shredded cucumber, carrots, bean sprouts, radishes and barbecued pork (if desired) and top with onions.
11) Use cucumber slices for garnishing and serve hot with dressing.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Chilling
Dish: 
Noodle
Ingredient: 
Pork
Preparation Time: 
30 Minutes
Cook Time: 
20 Minutes
Ready In: 
50 Minutes
Servings: 
3

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