Best 7 Chinese Chilled Noodles Recipes
Immerse yourself in the vibrant flavors of "Chinese Chilled Noodles," a dish that embodies the harmony of textures and tastes. This tantalizing culinary creation, originating from the culinary heart of China, is a symphony of perfectly cooked noodles, tossed in a medley of tantalizing sauces, and adorned with an array of crunchy vegetables and aromatic herbs. From the springy bite of the noodles to the refreshing coolness of the dish, every element of this culinary masterpiece is meticulously crafted to leave your taste buds dancing with joy.
Check out the recipes below so you can choose the best recipe for yourself!
COLD SESAME NOODLES
Steps:
- Cook the noodles in large pot of boiling unsalted water over medium heat until barely tender and still firm. Drain immediately and rinse with cold water until cold. Drain the noodles really well and transfer to a wide bowl; toss with the sesame oil so they don't stick together. Chill.
- In a blender combine the peanut oil, ginger, garlic, chili paste, lime juice, brown sugar, peanut butter, vinegar, soy sauce, and hot water. Blend. Toss the noodles with the peanut sauce until well coated. Serve at room temperature or chilled; garnish with the sesame seeds, green onions, and cilantro.
TAKEOUT-STYLE SESAME NOODLES
Noodles dressed with sesame are popular in many parts of China, but this particular style, made with peanut butter and served cold, became a Chinese-American staple in the United States in the 1970s. The family of Shorty Tang - an ambitious restaurateur who emigrated from Sichuan to Taipei to New York - firmly believes that he invented the dish and still serve it at Hwa Yuan, the restaurant he opened in 1967 in Manhattan's Chinatown. They have never divulged the exact recipe; this is our own lush but refreshing version.
Provided by Sam Sifton
Categories easy, quick, noodles, times classics, appetizer, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Add noodles and cook until barely tender, about 5 minutes. They should retain a hint of chewiness. Drain, rinse with cold water, drain again and toss with a splash of sesame oil.
- In a medium bowl, whisk together the remaining 2 tablespoons sesame oil, the soy sauce, rice vinegar, sesame paste, peanut butter, sugar, ginger, garlic and chili-garlic paste.
- Pour the sauce over the noodles and toss. Transfer to a serving bowl, and garnish with cucumber and peanuts.
Nutrition Facts : @context http, Calories 628, UnsaturatedFat 16 grams, Carbohydrate 90 grams, Fat 21 grams, Fiber 6 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 797 milligrams, Sugar 7 grams, TransFat 0 grams
COLD SESAME NOODLES
This dish is full of ingredients that you can store in your pantry, such as noodles, soy sauce, and tahini (sesame paste). After you toss the cool noodles in the creamy sauce, drizzle them with Chinese chili oil to add a little kick to this simple side dish.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil, add the noodles, and cook until just barely tender, 5 to 6 minutes, or according to the package instructions. Drain well. Toss them with the sesame oil to coat. Cover and refrigerate.
- Meanwhile, in a large bowl, thin the sesame paste by stirring enough water into the paste to achieve the consistency of thick cream. Whisk together the vinegar, soy sauce, and sugar. Add the mixture to the sesame paste. Stir in the garlic, three quarters of the scallion, and the ginger.
- Just before serving, toss the chilled noodles with the sauce. Garnish with the remaining scallion and drizzle with the chili oil, if using.
COLD SESAME NOODLES
These cold sesame noodles are quick and easy to make, especially if you store a batch of sauce in a jar in your refrigerator. Cold Sesame noodles sauce is convenient and a great meal to have anytime but it is especially good during the hot summer months!
Provided by Bill
Categories Noodles and Pasta
Time 20m
Number Of Ingredients 18
Steps:
- Cook the noodles al dente and reserve some of the cooking liquid. Rinse the noodles with cold water and drain.
- Stir together all the sauce ingredients in a small bowl until combined. Julienne the scallion, carrot, and cucumber.
- Blanch bean sprouts in boiling water for 15 seconds and put into an ice bath and drain.
- In a bowl, pour the sauce over the noodles. Add the vegetables, chopped cilantro, crushed peanuts and toasted sesame seeds on top and serve immediately, along with extra toppings like chili sauce, rice vinegar, or soy sauce.
Nutrition Facts : Calories 673 kcal, Carbohydrate 88 g, Protein 24 g, Fat 27 g, SaturatedFat 3 g, Sodium 1185 mg, Fiber 9 g, Sugar 16 g, ServingSize 1 serving
COLD CHINESE NOODLES
Very good simple cold noodles. No peanuts used here. A delicious sesame flavored dish. I LOVE cold noodles and these really satisfy me. Use Shrimp in place of the chicken and ham!
Provided by HelenG
Categories Ham
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Try to julienne ham, chicken and onions about the same sizes, 2 inches or so.
- Combine the chicken, ham, scallions and pecans in a large mixing bowl. Add the pasta.
- Heat the vegetable and sesame oils and sesame seeds in a small saucepan over medium heat just until the sesame seeds turn light brown.
- Remove from the heat. Stir in the coriander and soy sauce. Stand back as you do this for the mixture will crackle and sizzle. Stir in the chili oil.
- Pour the hot dressing over the noodles and toss to coat evenly. Transfer the noodles to a serving bowl put in fridge to cool, about 3 hours.
- Enjoy :).
Nutrition Facts : Calories 1467.4, Fat 107.2, SaturatedFat 14.1, Cholesterol 35.5, Sodium 3580.4, Carbohydrate 92.9, Fiber 7.6, Sugar 3.5, Protein 37.7
CHINESE RESTAURANT COLD SESAME NOODLES
I love these from my local takeout joint. More traditionally, these are made with egg noodles, or lo mein noodles. But I really like making them with the thicker white Japanese udon noodles, even though I know it's mixing origins. This recipe is my personal adaptation of Sam Sifton's NY Times recipe.
Provided by Puffjelo
Categories Chinese
Time 20m
Yield 3 serving(s)
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Add noodles and cook until barely tender, about 5 minutes; they should retain a hint of chewiness. Drain, rinse with cold water (if you'd like to try something different, sometimes I leave the noodles somewhat warm), drain again and toss with a splash of sesame oil. Some udon noodles come with microwave instructions, feel free to use those.
- In a medium bowl, whisk together the remaining 2 tablespoons sesame oil, the soy sauce, rice vinegar, sesame paste, peanut butter, sugar, ginger, garlic and chili-garlic paste. (Two notes: 1- I use sriracha sauce in place of the chili-garlic paste. 2- If you don't have Chinese sesame paste, I usually use tahini and just a touch more sesame oil).
- Pour the sauce over the noodles and toss (you may have extra sauce, which you can reserve to use for another serving later). Transfer to a serving bowl, and garnish with scallions and sesame seeds.
Nutrition Facts : Calories 700.1, Fat 13.8, SaturatedFat 2.2, Sodium 3829.3, Carbohydrate 121.8, Fiber 7.7, Sugar 5.3, Protein 21.2
CHILLED NOODLES WITH TAHINI DRESSING
This light dish is perfect for hot summer days when you want something cool and flavorful on the side. Make it a filling main dish by adding vegetables and meat.
Provided by Eileen Lee
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 30m
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil, and cook the vermicelli pasta 4 to 6 minutes, or until al dente. Drain, rinse with cold water, and let cool for about 10 minutes.
- In a large bowl, mix the tahini, olive oil, mayonnaise, lemon juice, water, garlic, and sugar. Season with cayenne pepper, garlic salt, onion salt, and chives.
- Transfer the cooled vermicelli to the bowl, and toss with the tahini mixture to coat. Chill until serving.
Nutrition Facts : Calories 380.1 calories, Carbohydrate 42.1 g, Cholesterol 1.3 mg, Fat 20.2 g, Fiber 3 g, Protein 7.8 g, SaturatedFat 2.8 g, Sodium 141.2 mg, Sugar 0.3 g
Tips:
- Choose the right noodles: The best noodles for Chinese chilled noodles are thin and flat, such as rice noodles, wheat noodles, or mung bean noodles. These noodles will cook quickly and absorb the flavors of the sauce well.
- Cook the noodles al dente: The noodles should be cooked al dente, meaning they should be tender but still have a slight bite to them. This will help them stay firm and chewy in the chilled noodle salad.
- Make the sauce ahead of time: The sauce for Chinese chilled noodles can be made ahead of time, which will save you time when you're ready to assemble the salad. The sauce can be stored in the refrigerator for up to 3 days.
- Use fresh vegetables: The vegetables in Chinese chilled noodles should be fresh and crisp. Julienne or thinly slice the vegetables so that they can easily absorb the flavors of the sauce.
- Chill the noodles before serving: The noodles should be chilled before serving, which will help them stay firm and chewy. You can chill the noodles in the refrigerator for at least 30 minutes, or overnight.
Conclusion:
Chinese chilled noodles are a refreshing and flavorful salad that is perfect for a summer meal. The noodles are coated in a savory sauce and topped with fresh vegetables and herbs. This dish is easy to make and can be tailored to your own preferences. With a variety of toppings and sauces to choose from, Chinese chilled noodles are a versatile dish that can be enjoyed by everyone.
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