Best 5 Cold Noodles With Chile Oil And Citrusy Cabbage Recipes

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In the realm of culinary delights, where flavors dance and textures harmonize, "Cold Noodles with Chile Oil and Citrusy Cabbage" emerges as a tantalizing dish that offers a symphony of taste and refreshment. This enticing recipe blends the coolness of noodles with the fiery kick of chile oil, while the citrusy notes of cabbage add a vibrant tang that awakens the palate. As you embark on this culinary journey, you'll discover the secrets to creating this delectable dish, transforming your kitchen into an aromatic haven and your taste buds into grateful companions.

Here are our top 5 tried and tested recipes!

COLD NOODLES WITH CHILE OIL AND CITRUSY CABBAGE



Cold Noodles With Chile Oil and Citrusy Cabbage image

While cold chile noodles are often seen as a side dish, here they act as the anchor of the entire meal. They are delicious on their own, and it would be hard to go wrong with any pairing. A salad of fresh herbs (cilantro, dill, mint, parsley) topped by a creamy tahini dressing is a good place to start. From there, feel free to include a mess of citrusy cabbage and whatever blanched, roasted or raw vegetables you may have on hand for texture. While these suggestions are optional (it doesn't have to be vegetarian: shredded rotisserie chicken or last night's pork chop would also be welcome), seek out saucy, herby, crunchy, tangy and spicy ingredients to liven up an already lively bowl of noodles.

Provided by Alison Roman

Categories     dinner, weekday, noodles, main course

Time 35m

Yield 4 to 8 servings

Number Of Ingredients 28

1/2 cup canola or grapeseed oil
1 tablespoon fennel seed
1 tablespoon red-pepper flakes
2 garlic cloves, very finely chopped
1 tablespoon Sichuan peppercorns (optional)
1 star anise (optional)
1 pound udon, soba or rice noodles, or spaghetti
2 tablespoons rice wine vinegar, or fresh lemon or lime juice
Kosher salt and ground pepper
1/2 head red cabbage, very thinly sliced
Kosher salt and ground pepper
1/4 cup fresh lemon and-or lime juice
1 tablespoon finely grated lemon and-or lime zest
2 tablespoons olive oil
1/3 cup tahini
1 garlic clove, finely grated
2 tablespoons fresh lemon or lime juice
1 tablespoon sesame oil
1 cup parsley and-or cilantro, tender leaves and stems, very finely chopped
Kosher salt and ground pepper
1 bunch scallions, very thinly sliced
1/4 cup olive oil
2 tablespoons fresh lemon or lime juice
1 tablespoon finely grated lemon or lime zest
1 tablespoon soy sauce
Kosher salt and ground pepper
More spicy things: Jarred pickled chiles, pickled jalapeños, Calabrian chiles - anything of the sort that will (lightly) set your mouth on fire are welcomed here.
Toasted seeds or nuts: Toast sesame seeds, chopped peanuts or almonds in a dry skillet until golden brown and toss with a little oil and salt; sprinkle over everything.

Steps:

  • Heat oil, fennel seed, pepper flakes, garlic, Sichuan peppercorns and star anise (if using) in a small pot over the lowest heat possible. Cook, swirling occasionally, until you start to hear and see the garlic and spices frizzle and toast in the oil, 5 to 8 minutes. (Every stove is different and sometimes the low isn't as low as we'd like, so keep an eye on things; it may take less time.) Keep cooking at the lowest heat setting until the spices are toasted and the garlic is golden brown, another 3 to 5 minutes. Remove from heat and set aside.
  • Meanwhile, cook noodles in a large pot of salted water until al dente. Drain and rinse under cold water to stop the cooking. (If not using right away, spread onto a rimmed baking sheet and toss with a little canola oil to prevent sticking.)
  • If serving the citrusy cabbage, place cabbage in a large bowl and season with salt and pepper. Add citrus juice and zest, tossing to coat. Let sit a few minutes to soften. Drizzle with olive oil before serving.
  • If serving the tahini sauce, whisk tahini, garlic, lemon juice, sesame oil and 1/4 cup water in a small bowl until a creamy dressing forms. (Tahini thickness varies greatly from brand to brand; if you need more water to achieve a smooth, creamy dressing, add it by the teaspoonful until you get the desired texture.) Add herbs and season with salt, pepper and more lemon juice, if desired. Alternatively, place all ingredients and 1/4 cup water in the bowl of a food processor and process until a smooth, creamy dressing forms.
  • If serving the lemony scallions, combine scallions, olive oil, lemon juice, lemon zest and soy sauce in a small bowl; season with salt and pepper and let sit for at least 5 minutes before serving.
  • When ready to eat, toss noodles with vinegar and season with salt and pepper. Spoon chile oil over the noodles, tossing to coat; keep adding the oil until your noodles are evenly coated. (Keep in mind you have other sauces for the noodles, so you're just looking for them to be coated and sufficiently spicy.) Serve any additional chile oil alongside for personal spooning, with the cabbage and other sauces if you like. See the notes for adding more spicy things and blanched or roasted vegetables.

CHINESE CHILLED NOODLES



Chinese Chilled Noodles image

Provided by Alex Guarnaschelli

Categories     appetizer

Time 3h35m

Yield 8 to 10 servings

Number Of Ingredients 12

7 tablespoons sesame oil
7 tablespoons black soy sauce
3 tablespoons balsamic vinegar
4 tablespoons granulated sugar
1 tablespoon kosher salt, plus additional for cooking pasta
2 teaspoons Fresh Chile Oil, recipe follows
12 scallions, roots trimmed, green and white parts thinly sliced, divided
1 pound 1/16-inch long thin noodles, regular spaghetti, or fresh Chinese egg noodles
8 fresh red cayenne chile peppers
2 fresh red Scotch bonnet chile peppers
1 cup canola oil
1 teaspoon kosher salt

Steps:

  • Bring a large pot of water to a boil. Meanwhile, in a large bowl, combine the sesame oil, black soy sauce, balsamic, sugar, salt, and Chile Oil. Whisk to blend. Stir in half of the sliced scallions. Set aside in the refrigerator.
  • When the water boils, season with salt until the water tastes like seawater. Plunge the pasta in the boiling water and cook, 3 to 5 minutes, until al dente. Place a colander in the sink. Remove the pot from the heat and pour off most of the water into the colander, catching any pasta as the water pours out.
  • Remove the colander from the sink and fill the pot still containing the pasta with cold water. You want the pasta to cool quickly by being submerged in the cold water. This will assure a chewy texture.
  • Drain the pasta thoroughly in the colander, shaking it a few times to remove excess water covering the pasta. Spread a kitchen towel on a flat surface and turn the noodles onto the towel. Gently use a second towel to dry the noodles. Removing the excess moisture assures that the sauce will have its proper flavoring effect on the noodles. Any water from cooking the pasta dilutes the noodles and makes them taste more like water than anything else. Gingerly transfer them the bowl with the sauce. Use your hands to mix the pasta and the sauce, taking care that all of the pasta gets coated. Cover with plastic and refrigerate until ready to serve.
  • These noodles can marinate for a few hours or overnight before serving. Serve them cold, tossing them again in the sauce just before serving, and garnish with the remaining scallions.
  • Remove the stems from the chiles then place in a food processor and blend until they are completely broken down.
  • Use a rubber spatula and scrape into a medium sized saute pan. Add the oil and stir well. Set the pan over medium-low heat. Gently warm up the oil slowly so it draws out the color and flavor of the chiles. Stir well and season with salt. Once the oil is barely simmering, cook for 5 to 6 minutes. hut off heat and allow to cool. Store in an airtight container until ready to use.

CHILE-OIL NOODLES WITH CILANTRO



Chile-Oil Noodles With Cilantro image

In this 20-minute recipe, a mixture of savory condiments coats bowlfuls of wide noodles chilled slightly by a quick rinse in cool water. While you cook the udon, take the time to prepare the sauce, abundant with contrasting flavors, and the fresh herbs. The sauce can be made in advance, but make sure it's at room temperature before tossing it with the noodles and the cilantro at the last minute. Substitutions are welcome: Swap in chile crisp in place of the chile oil with crunchy garlic, or scallions in place of garlic chives. Sichuan chile oil brings a citrusy flavor that is hard to replicate, so don't skip it. It can vary in spice level: For a milder sauce, use only the liquid oil, or add Sichuan peppercorns from the bottom of the oil for extra tingle. Fried shallots are here for texture, but omit them if you use chile crisp.

Provided by Judy Kim

Categories     weekday, noodles, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8

14 ounces dried udon noodles
1/4 cup chile oil with crunchy garlic
2 tablespoons pure sesame oil
2 teaspoons Sichuan chile oil, or to taste
2 teaspoons soy sauce
1/2 cup finely sliced garlic chives or scallions, plus more for garnish
2 tablespoons store-bought fried shallots, crumbled by hand (optional)
1/2 cup finely chopped cilantro (see Note), plus a few sprigs for garnish

Steps:

  • Bring a large pot of water to boil and cook noodles according to package instructions, stirring from time to time to prevent them from sticking. Drain well in a colander, then run noodles under cold water until cooled.
  • Meanwhile, in a large bowl, combine all three oils with the soy sauce and 1/2 cup garlic chives.
  • Toss cooled noodles into the chile oil mixture. Gently fold in the crumbled fried shallots and chopped cilantro. Divide among four bowls, and top with more garlic chives and cilantro sprigs.

CHINESE NOODLES WITH CABBAGE



Chinese Noodles With Cabbage image

Inspired by Recipe Alan Leonetti's #79913 cabbage balls. Same flavors, but served as a main dish with noodles

Provided by MissGolightly

Categories     Poultry

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

1/4 head green cabbage, chopped
6 ounces multi-grain spaghetti, cooked and drained
1/2 lb ground turkey
1/2 tablespoon wine or 1/2 tablespoon cream sherry
1 tablespoon chopped scallion
1/2 teaspoon ginger
1 tablespoon sesame oil
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon chopped garlic
1/2 cup chicken broth or 1/2 cup chicken stock
1/2 tablespoon soy sauce
1/2 tablespoon cream sherry
2 1/2 tablespoons water
1 tablespoon cornstarch

Steps:

  • Place the turkey into a mixing bowl and add 1/2 tablespoon of wine or cream sherry, salt, pepper, garlic, scallions, ginger, and sesame oil. Mix well, then brown meat mixture until cooked through. Set aside.
  • Add cabbage to pan. Saute for 1-2 minutes, then add stock, soy sauce, and sherry. bring to a boil, cover until cabbage is wilted. Mix cornstarch with water and add to thicken sauce.
  • Add noodles and turkey, season with additional salt and/or soy sauce to taste.

Nutrition Facts : Calories 148.4, Fat 8.3, SaturatedFat 1.8, Cholesterol 44.8, Sodium 431, Carbohydrate 6, Fiber 1.4, Sugar 2.4, Protein 11.7

COLD CHILI ORANGE NOODLES



Cold Chili Orange Noodles image

A lovely side dish, or, with the addition of some shrimps or Chinese roast pork slices, a great lunch. You'll have some extra dressing--but it won't go to waste.

Provided by Chef Kate

Categories     Chinese

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 cup chili oil
1 cup black soy sauce
1 cup cider vinegar
2/3 cup granulated sugar
2 tablespoons kosher salt (or to taste)
3 oranges, zest of, finely chopped (use the oranges for some thing else)
12 ounces thin egg noodles
1 tablespoon sesame oil
4 tablespoons bean sprouts
3 tablespoons carrots, finely shredded
2 tablespoons scallions, thinly sliced
2 tablespoons cilantro, fresh, chopped
3 tablespoons roasted peanuts, chopped

Steps:

  • For the Sauce:.
  • Combine all the ingredients for the sauce in a blender and puree for thirty seconds.
  • Place sauce in a jar and keep, covered, in the fridge.
  • For the Noodles:.
  • Cook noodles according to package directions until al dente.
  • Remove from boiling water and shock in ice water and drain again.
  • Toss noodles with sesame oil.
  • Blanch bean sprouts in boiling water (from the pasta) and shock them in ice water.
  • When ready to Serve:.
  • Place noodles in bowl and toss with 1/4 cup of Chili-Orange Sauce.
  • Add bean sprouts and carrots and toss again.
  • Add additional sauce if necessary but don't overdo.
  • Mound noodle mixture in the center of a serving bowl and garnish with nuts, scallions and cilantro.

Nutrition Facts : Calories 610.6, Fat 12.5, SaturatedFat 2.2, Cholesterol 71.8, Sodium 7702, Carbohydrate 102.4, Fiber 4.6, Sugar 37.4, Protein 22.6

Tips:

  • Choose the right noodles: For this recipe, thin and chewy noodles like ramen or soba noodles work best. You can also use rice noodles, but they tend to be more delicate and may break easily.
  • Make the chile oil ahead of time: The chile oil can be made up to 2 weeks in advance and stored in a sealed jar in the refrigerator. This makes it a great condiment to have on hand for quick and easy meals.
  • Use fresh, crisp vegetables: The cabbage, carrots, and cucumbers should be fresh and crisp for the best flavor. You can also add other vegetables like bell peppers or snap peas.
  • Don't overcook the noodles: The noodles should be cooked according to the package directions, but be careful not to overcook them. Overcooked noodles will be mushy and won't have a good texture.
  • Serve the noodles immediately: Cold noodles are best served immediately after they are made. However, you can store them in the refrigerator for up to 2 days.

Conclusion:

Cold noodles with chile oil and citrusy cabbage is a refreshing and flavorful dish that is perfect for a quick and easy meal. The combination of chewy noodles, spicy chile oil, and tangy cabbage is sure to please everyone at the table. So next time you're looking for a new and exciting way to enjoy noodles, give this recipe a try. You won't be disappointed!

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