Cold Stirred Noodles Recipe
Ingredients
| 6 (tablespoons soy sauce | ||
| 2 (tablespoons sesame oil | ||
| Red wine vinegar | 1/4 Cup (16 tbs) (DRESSING) | |
| Sugar | 2 1/2 Tablespoon (DRESSING) | |
| Chili oil | 1/2 Teaspoon (DRESSING) | |
| NOODLES | ||
| 1 pound Chinese-style thin egg noodles | ||
| Sesame oil | 1 Tablespoon (DRESSING) | |
| 2 small carrots, cut into 3-inch pieces and shredded | ||
| Bean sprouts | 3 Cup (16 tbs) (DRESSING) | |
| 1/2 large thin-skinned cucumber, cut into 3-inch pieces and shredded | ||
| Radishes | 1 Bunch (100gm), shredded (DRESSING) | |
| 4 green onions, cut into 2-inch slivers | ||
| 1 cup matchstick strips cooked pork, optional | ||
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.
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.
Chef
