SHANGHAI-ISH COLD NOODLES
This is what your local Chinese restaurant's "sesame noodles" wish they could be... and probably a lot closer to what they originally were. Other additions/substitutions might include 1/2 c of any of the following: a plain Japanese-style omelet (tamago), cut in thin strips; corn kernels, frozen and thawed or fresh (if fresh, blanch for 1 minute first); cucumber, seeded and julienned; bell pepper, julienned and blanched for 1 minute; cooked chicken; chopped shrimp; roast pork; shredded duck. Avoid rice noodles, which tend to get hard when cold, or udon, which are simply too thick. Adapted from a recipe by Michele Humes at SeriousEats. http://tinyurl.com/mjphac Prep time includes 30 minutes refrigeration.
Provided by DrGaellon
Categories Chinese
Time 50m
Yield 3-6 serving(s)
Number Of Ingredients 13
Steps:
- Blanch your vegetables - drop them in a wire sieve, place the basket into the boiling water for 1 minute, then transfer the vegetables to a bowl of ice water to shock. Repeat with any other vegetables; use the same pot of water for all. Drain thoroughly, pat dry with paper towels, and refrigerate at least 30 minutes.
- Prepare noodles according to package directions. When cooked, transfer to ice water, or rinse under cold running water until cool.
- Mix dressing in blender, or use immersion blender. If mixing by hand, combine peanut butter (or tahini) and sugar in a bowl. Whisk in liquid ingredients until smooth and homogenous.
- Combine noodles, additions, and dressing. Toss well and serve cold. Serves 3 as an entree (2 if they're very hungry), 6 as an appetizer/side dish.
Nutrition Facts : Calories 708.5, Fat 33.8, SaturatedFat 11.3, Sodium 2079.3, Carbohydrate 84.4, Fiber 2.3, Sugar 6.3, Protein 20
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Bisnu Paudal
[email protected]I'll pass.
Udoka Daniel
[email protected]This recipe is a great way to use up leftover chicken. It's also a great make-ahead meal. I love that I can make it ahead of time and then just grab it from the fridge when I'm ready to eat.
zymer rexhepi
[email protected]Not impressed.
Thys Struwig
[email protected]This recipe is now a regular in my dinner rotation. It's quick, easy, and always delicious. My family loves it!
Channal Medean
[email protected]The noodles were overcooked and the sauce was too watery.
Faith Nyondo
[email protected]I made this recipe for a party and it was a huge success. Everyone loved it and asked for the recipe. I'll definitely be making this again.
Mayanglambam Keanureeves
[email protected]Not worth the effort.
Kanchana Wanniarachchi
[email protected]This recipe is a keeper! It's easy to make and always a hit with my guests. I love the combination of flavors and textures.
Herman HAnd
[email protected]The sauce was too salty for my taste.
Bosir Ahmed
[email protected]This was the perfect dish for a hot summer day. The noodles were light and refreshing and the sauce was delicious. I'll definitely be making this again.
Jahanara Akter Jahanara Akter
[email protected]Meh.
Kanwal Tips
[email protected]I've made this recipe several times and it always turns out great. It's a favorite of my family and friends.
RAJ Kafle
[email protected]The instructions were unclear and the dish turned out bland.
Ryan Tuttle
[email protected]This was a great summer meal. The cold noodles were refreshing and the sauce was flavorful. I added some extra vegetables for a healthier meal.
moniruzzaman khan
[email protected]Not bad, but I think I'll try a different recipe next time.
Kent Kostelac
[email protected]Loved this recipe! The flavors were amazing and it was so easy to make. My family loved it too. Will definitely be making this again.