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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