Best Cold Chinese Noodles Recipes

COLD CHINESE NOODLES IN PEANUT-SESAME SAUCE

Steps:

• Cook 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 well and toss noodles with (2 Tbsp) dark sesame oil so they don't stick together.
• FOR DRESSING:
• Combine all ingredients except hot water in a blender or food processor fitted with steel blade and blend until smooth. Thin with hot water to consistency of whipping cream.
• For carrot curls: peel flesh of carrot in short shavings about 4" long. Place in ice water for 15 minutes to curl.
• Just before serving, toss noodles with sauce. Garnish with cucumber, peanuts, green onion, and carrot curls. Serve at room temperature.
• * HOT PEPPER OIL: the amount you use depends on how hot you like it. 2 tablespoons.
• will give it a nice "bite." If your tastes run to the very hot, you might want to use 3TB.
• If you want to make your own oil:
• 1/4 cup hot red pepper flakes, 1 cup oil. Combine in a saucepan over medium heat. Bring to boil, and immediately turn off heat. Let cool. Strain in small glass container that can be sealed. Refrigerate.
• Lasts indefinitely.

COLD CHINESE-STYLE SESAME NOODLES WITH CUCUMBER

Steps:

• In a small bowl stir together oil, soy sauce, vinegar, sugar, salt, and red pepper flakes until sugar and salt are dissolved.
• In a large saucepan of salted boiling water cook capellini until tender and drain in a colander. Rinse noodles under cold water until cool and drain well.
• In a large bowl toss noodles with sauce, cucumber, and scallion or coriander until combined well and divide between 2 plates. Sprinkle noodles with sesame seeds.

COLD CHINESE NOODLES WITH SPICY SESAME SAUCE

Steps:

• The Sesame Paste: Pour half of the sesame seeds into a large non-stick skillet. Toast over med-high heat, shaking and tossing the seeds constantly until they are a golden brown color. (Do not over-brown or they will be bitter.) Pour the toasted seeds out onto a paper plate or a piece of parchment paper. Toast remaining seeds the same way. Pour the seeds into a food processor (a mini-processor works best). Process seeds until finely ground. Remove and stir in the sesame oil to make a paste the consistency of stiff peanut butter. The Sauce: Process the sesame paste in a blender along with the rice vinegar, soy sauce, sugar, honey, garlic, ginger, Chinese hot pepper oil, red pepper flakes, and salt. Blend until well-mixed and ginger is finely chopped. With blender running, slowly pour in the oil. The Noodles: Toss the noodles with cucumber strips and sauce. Refrigerate until chilled. Sprinkle with additional toasted sesame seeds and red pepper flakes just before serving. Serve chilled or at room temp.

YUMMY CHINESE COLD NOODLES FOR PEANUTBUTTER LOVERS!

Steps:

• Cook spagetti or linguini aldente.
• Drain spagetti and rinse with cold water.
• Let pasta cool.
• Use the same pot to prepare peanutbutter sauce.
• Add margarine then add peanutbutter.
• Add soy sauce and stir until smooth.
• Place pasta in a bowl and then add the peanutbutter sauce to the pasta.
• Top with sesame seeds and green scalion.

COLD CHINESE NOODLES

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 :).

COLD SESAME NOODLES WITH SHREDDED CHICKEN RECIPE - CHINESE.GENIUS KITCHEN

Steps:

• First, make the shredded chicken. (As noted above, you can do this the day before and just take the shredded chicken out of the refrigerator before you begin the final preparations.) Boil 4 qts. of water with one tablespoon of salt. When the water reaches a boil, add the chicken and cook for about 20-25 minutes.
• Pour out the water and allow the chicken to cool on a cutting board or in a bowl.
• If you are unable to find toasted sesame seeds, toast the sesame seeds in a medium skillet over medium heat, stirring frequently, until golden and fragrant, about 10 minutes. Reserve 1 tablespoon sesame seeds in a small bowl.
• In a blender or small food processor, puree the remaining 3 tablespoons sesame seeds, peanut butter, garlic, ginger, soy sauce, vinegar, hot sauce, and sugar until smooth, about 30 seconds. With the machine running, add hot water 1 tablespoon at a time until the sauce has the consistency of heavy cream, about 5 tablespoons; set the mixture aside (it can be left in the blender jar or food processor workbowl). If you wish, add the crushed red pepper for a little zing. (Start with 1/8 of a teaspoon and go from there.).
• Bring 5 quarts water and the other tablespoon of salt to a boil in a stockpot over high heat. While you wait for the water to boil, you can shred your chicken.
• Using 2 forks, shred the chicken into small, bite-sized pieces and set aside.
• Add the noodles to the boiling water and cook them according to the directions on the package (about 4 minutes for fresh and 10 minutes for dried pasta).
• Drain the noodles, return them to the pot, then rinse them again with cold running tap water until they are cool to the touch; drain them again.
• In a large bowl, toss the noodles with the sesame oil until evenly coated. Add the shredded chicken, scallions, carrot, and sauce; toss to combine. Divide among individual bowls, sprinkle each bowl with a portion of reserved sesame seeds, and cucumber decoration and serve.

CHINESE RESTAURANT COLD SESAME NOODLES

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.

COLD NOODLES WITH CHINESE SESAME DRESSING

Steps:

• 1. Shred seeded cucumber to the thickness as the cooked noodles 2. Add 4 cup water and 1 tea spoon salt in a pot and bring it to boiled. Boil the bean sprouts for 1 min. Set the boiled sprouts aside for chill out. 3. Cook the chicken breast into the same pot with same boiled water for 10 mins. This will not only save your time but also let the chicken have some taste from the vegetable. 4. Throw the cooked chicken breast into ice water for 1 min. Then cut it crosswise in thirds, set asdie for chill out in room temperature. 5. Mix garlic, soy, rice veinegar (or kumkuat juice), suger, chilly powder and 1/2 cup water (use the water you boiled the chicken) sufficiently. 6. Tear the chicken breast by hands into the size you want to keep the texture. 7. Put chicken, dressing, cucumber and bean sprouts into fridge. (Put them separately in different boxes with cover) 8. Cook noodles in boiling salted water to tender. Cool the noodle in ice water, then dry the noodles. Toss the noodles with extra-virgin olive oil. 9. Toss the noodles with vegetable, chicken and dressing before tasting. Note: You can also put a poached egg on top to make the dressing more smoothly. Use any kind of vegetable you want. If you are a vegetarian, just ignore the chicken, the flavor of the dressing is still very rich.

COLD CHINESE NOODLES

Steps:

• 1. Combine, in a 2 cup container, dressing ingredients and set side.
• 2. Place cooked noodles in a large bowl, add oil and toss using 2 forks. Add about 1/4 cup of dressing and toss to coat evenly. Allow to cool to room temp. Then add another 1/4 cup or so of dressing and toss. Let stand for 1 hour or longer.
• 3. Prepare toppings.
• 4. Just before serving, toss noodles again adding a little more dressing and/or salt if needed.
• 5. Serve with toppings on the side.

COLD CHINESE NOODLES

Steps:

• Combine chicken, ham, scallions, and walnuts in a large mixing bowl. Add pasta. Heat vegetable and sesame oils and sesame seeds in a small saucepan over medium heat just until sesame seeds turn light brown. Remove from heat. Stir in the coriander and soy sauce, standing back as you do so for this mixture will crackle and sizzle. Stir in the chili oil. Pour hot dressing over the noodles and toss to coat evenly. (See note) (I do this with my hands, wearing sterile gloves.) Transfer noodles to a serving bowl and refrigerate until cold, at least three hours. Notes: 1. I use extra chicken and ham - probably the equivalent of an additional half chicken breast and the whole package of julienne ham. 2. You can purchase vacuum packages of ham that is julienne-cut or diced. 3. I do not pour all the dressing on at first; rather, I save some to add just before serving. (Reason: When sitting overnight, the pasta will absorb all the dressing. I think it needs a "jolt" just