Cold mixed noodles
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Cold mixed noodles
  Noodles    Pasta  
Last updated 6/12/2012 1:17:20 AM. Recipe ID 47668. Report a problem with this recipe.
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      Title: Cold mixed noodles
 Categories: Pasta
      Yield: 4 Servings
      1 lb Noodles
      1 ts Peanut oil
    1/2 lb Roast pork
    1/2 lb Bean sprouts
      1    Or
      2    Cucumbers
     12    -(up to)
     15    Radishes
  1. Parboil noodles as in "Parboiled Noodles #1/#2"; then toss in oil.
  Refrigerate to chill (2 hours or more).
  2. Shred roast pork. Blanch bean sprouts. Shred cucumbers and
  3. Place the chilled noodles in individual bowls and the other
  ingredients in separate serving dishes. To eat: the diner spoons 1 to
  2 tablespoons, at a time, of the meat and vegetables over his noodles
  and mixes them all together. (If he wishes, he may toss the
  vegetables first in a dip dish of vinegar.)
  NOTE: This dish is eaten in summer. VARIATIONS:
  1. For the peanut oil, substitute sesame oil.
  2. For the pork, substitute either spiced beef, shredded; or 1/2 pound
  crabmeat stir-fried briefly with 1 or 2 slices fresh ginger root, then
  sprinkled with 1 tablespoon sherry.
  3. For the vegetables, use the blanched bean sprouts and 2 scallion
  stalks, minced; then toss with 2 tablespoons peanut oil, 1 tablespoon
  light soy sauce, 1 teaspoon sesame oil, 1/2 teaspoon sugar, salt to
  taste, and a dash of pepper.
  4. Serve the following sauce in a separate bowl to accompany the
  noodles: Combine 1 tablespoon cornstarch, 1 teaspoon sugar and 1/2
  cup soy sauce and cook, stirring, over medium heat until the mixture
  thickens and is smooth. (The diner spoons some of the sauce over his
  noodles, then tops them with about 1 tablespoon of each vegetable,
  tossed first in vinegar.)
  5. Place the chilled noodles in a large serving bowl. Top with 1 cup
  cooked pork and 1/2 cup ham, both shredded; 1/2 cup shrimp; 1
  cucumber, peeled and shredded; and egg threads, made with 2 eggs. In
  a second bowl, serve the following sauce which has first been heated:
  2 cups stock, 2 tablespoons soy sauce, 1 tablespoon peanut butter, 2
  teaspoons vinegar, 1/2 teaspoon salt, and a few drops each of Tabasco
  Sauce and sesame oil. (The diner transfers some of the noodles and
  their topping to his own bowl and then spoons some of the sauce over.)
  From , ISBN 0-517-65870-4.

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Recipe ID 47668 (Apr 03, 2005)

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