Cold Noodle Salad With Sesame Paste Sauce Recipe
I grew up eating this Cold Noodle Salad With Sesame Paste Sauce frequently and am happy to share this recipe with you. The Chinese Cold Noodle Salad With Sesame Paste Sauce is a delight to serve and enjoy. I just love Side Dish recipes and this dish is my only favorite amongst them. Was it you or the fragrance of Cold Noodle Salad With Sesame Paste Sauce that you're making that has drawn me to the kitchen?, were my partner's words.
Ingredients
1 lb fresh egg noodles
2 Tbs sesame oil
1 Tbs dark soy sauce
1/2 lb frozen, precooked roast pork
1 cucumber
2 eggs
Pinch of salt
A little peanut or vegetable oil
2 Tbs sesame paste, diluted with 3 Tbs warm water
1/2 tsp salt
2 tsp sugar
2 Tbs dark soy sauce
1 Tbs white rice vinegar
2 tsp hot oil
2 cloves garlic, finely chopped
2 stalks scallions, 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.
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.
