This cold noodle dish consists of vegetables and pasta topped with a tart vinegar and sesame sauce. Feel free to adjust the sauce according to your own taste, increasing or reducing the amount of sugar, and increasing the amount of hot chili oil if desired.
Serves 4 to 6
Serves 4 to 6
Prep Time: 15 minutes
Ingredients:
- 1 cup mung bean sprouts
- 12 ounces egg noodles
- 4 1/2 tablespoons sesame oil, divided
- 1 cucumber
- 3 tablespoons red rice, red wine or balsamic vinegar
- 2 tablespoons soy sauce
- 2 teaspoons granulated sugar
- 1 teaspoon hot chili oil
- 1 cup cooked chicken, shredded
- 2 tablespoons toasted sesame seeds
Preparation:
Blanch the mung bean sprouts in boiling water and drain thoroughly. Cook the noodles according to the package directions. Drain the noodles thoroughly and toss with 1 to 1 /2 tablespoons sesame oil.
Peel the cucumber, cut in half lengthwise and remove the seeds, and julienne. To prepare the sauce, combine the remaining sesame oil, vinegar, soy sauce, sugar and hot chili oil. Set aside.
To serve, place the noodles on a serving plate. Arrange the cooked chicken, cucumber and bean sprouts over top. Pour the sauce over. Sprinkle with the toasted sesame seeds. Serve cold.
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Peel the cucumber, cut in half lengthwise and remove the seeds, and julienne. To prepare the sauce, combine the remaining sesame oil, vinegar, soy sauce, sugar and hot chili oil. Set aside.
To serve, place the noodles on a serving plate. Arrange the cooked chicken, cucumber and bean sprouts over top. Pour the sauce over. Sprinkle with the toasted sesame seeds. Serve cold.
More Chinese Noodles Recipes
Main Chinese Recipes File
