Cold Stirred Noodles Recipe
Cold Stirred Noodles was my family cook's signature dish, now that he's gone I have taken up the task of preparing it for the family. Stock up on plenty of bags of Pork as you will want to make this Cold Stirred Noodles time and again. The first taste of this delightful Cold Stirred Noodles from the Chinese cuisine is enough to addict you to it for life! This Cold Stirred Noodles is a perfect Main Dish. Just try this yummy recipe. I am sure you will love it!
Ingredients
DRESSING
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 (or to taste)
NOODLES
1 pound Chinese-style thin egg noodles
1 tablespoon sesame oil
2 small carrots, cut into 3-inch pieces and shredded
3 cups bean sprouts
1/2 large thin-skinned cucumber, cut into 3-inch pieces and shredded
1 bunch radishes, shredded
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.
