Cold Stirred Noodles Recipe
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.
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