Cold Chinese Noodles with Toppings

Ready in 1h

Try this Cold Chinese Noodles with Toppings recipe, or contribute your own.


Snow peas or green beans;
radishes; Thinly sliced
Fresh bean sprouts
fresh coriander; Chopped
Celery; sliced diagonally
Rice vinegar; as needed
Orange; or tangerine sections
Peanuts; or cashews; toasted
Toasted sesame seeds
1 lb Thin Chinese-style egg
1 tb Peanut oil
3 tb Soy sauce
3 tb Dark sesame oil
4 ts Rice vinegar
1 tb Sugar
1/2 ts Chili oil; to 1 1/2 tsps, to
1 ts fresh ginger; Finely grated
ham; Thinly sliced or diced
Cooked chicken; diced or
Cooked shrimp
carrots; Grated
cucumbers; Thinly sliced
Green Onions; chopped

Original recipe makes 4



Toss noodles with peanut oil. In a bowl large enough to hold noodles, combine all dressing ingredients. Stir til sugar is dissolved. Add noodles and toss to coat evenly with dressing. Allow to marinated 20 mins at room temp. or, preferably, several hours or overnight in refrigerator, covered. Prepare toppings. Vegetables may be sprinkled with rice vinegar or tossed in dressing, if desired. Arrange toppings in small serving bowls. Toss noodles once again and arrange on chilled platter before serving with toppings. Recipe by: Sacramento Bee 8/12/98 Posted to KitMailbox Digest by Cairn Rodrigues on Sep 18, 1998,

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