Cold Stirred Noodles

by the Editors of Publications International, Ltd.

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Publications International, Ltd., the Editors of.  "Cold Stirred Noodles."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/cold-stirred-noodles-recipe.htm>  22 November 2008.

Cold Stirred Noodles Photo
Cold Stirred Noodles
Yield: Makes 6 to 8 servings
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Ingredients:
6
tablespoons soy sauce

2
tablespoons sesame oil

1/4
cup red wine vinegar

2-1/2
tablespoons sugar

1/4
to 1/2 teaspoon chili oil

1
pound Chinese-style thin egg noodles

1
tablespoon sesame oil

2
small carrots, shredded

1
bunch radishes, shredded

1/2
large think-skinned cucumber, shredded

3
cups bean sprouts

1
cup matchstick strips Barbecued Pork (recipe follows, optional)

4
green onions with tops, cut into 2-inch slivers

Thin cucumber slices for garnish



Preparation:
1.
For dressing, combine soy sauce, 2 tablespoons sesame oil, vinegar, sugar and chili oil in small bowl; mix well.

2.
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; drain again. Combine noodles and 1 tablespoon sesame oil; toss lightly to coat. Refrigerate until ready to serve.

3.
Add carrots to saucepan of boiling water; cook 30 seconds. Drain. Rinse under cold running water; drain again. Repeat with bean sprouts.

4.
To serve, place noodles on large platter. Top with shredded cucumber, carrots, bean sprouts, radishes and pork; sprinkle with onions. Garnish, if desired. Serve with dressing.





This recipe appears in: Asian