Recipe: Chinese Cold Noodle Dishes Collection

Chinese Cold Noodle dishes Collection

Though I haven't tried any of the recipes below, judging from the ingredients and methods used, I think they are OK. Have a go, if you like this kind of dishes.

Don't ever use tahini for Chinese sesame paste in any Chinese recipe. Peanut butter will be better if you must use a sub. However, the taste will still alter.
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**Cold Noodles**
2 Bean curd; shredded
3 Pieces of celery; shredded
1/4 lb Bean sprouts
1 lb Fresh noodles
1 Carrot; shredded
1 tb Oil
1 Cucumber; shredded
SAUCE
3 tb Sesame paste
1 tb Sesame oil
6 tb Soy sauce
2 tb Water
1 tb Vinegar
1 tb Crushed peanuts
1 pn Ginger root
1 pn Parsley
1 ts Chili sauce
Put noodles into boiling water and cook until water boils again. (Asian Noodles for eating cold might be subst. for fresh noodles) Then add 1/2 cup cold water and cook until noodles are tender. Remove noodles and flush with cold running water for 1 minute, then drain. Add 1 tablespoon oil into noodle. Boil bean sprouts, shredded carrots, and shredded celery briefly and then chill. Combine with noodles. Mix Sauce ingredients thoroughly and pour over the top of the noodles, sprinkle with crushed peanuts and parsley.

**Cold Spicy Noodles**
1 lb Dried or fresh egg noodles
1 tb Dark soy sauce
2 tb Sesame oil, divided
1 tb Chili bean sauce
3 tb sesame paste or peanut butter
2 ts Finely chopped fresh ginger
2 ts Chili powder
1 ts Salt
1 1/2 tb Finely chopped garlic
2 ts Sugar
2 ts Chili oil
3 tb Finely chopped scallions
2 tb Light soy sauce
Cook noodles in large pot of boiling water according to directions. When al dente, drain and plunge into cold water until ready to use. Drain then toss with 1 Tb of the sesame oil to make sure none of the noodles stick together. In a bowl or blender, mix the remaining 1 Tb sesame oil with the tahini, chili powder, garlic, chili oil, soy sauces, chili bean sauce, ginger, salt, and sugar (This can be done in advance and kept refrigerated until ready to use) To serve, arrange the noodles on a platter or in a large bowl. Pour the sauce over the top and sprinkle on the scallions. Toss well.

**Cold Sichuan Noodles**
2 ts Chili bean sauce
1 lb Chinese egg noodles
2 ts Finely chopped ginger
2 tb Peanut oil
1 tb Rice wine or dry sherry
2 tb Finely chopped scallions
2 tb Dark soy sauce(aka. Mushroom soy sauce)
1 tb Finely chopped garlic
2 tb Sesame oil
1 tb Yellow bean sauce
GARNISH
Fresh coriander leaves

If using the dried noodles, cook them according to package instructions or else boil them for 4 to 5 minutes. Cool in cold water until required. If using the fresh noodles, boil them for 3 to 5 minutes, then immerse in cold water. Heat a wok or large frying-pan and add the oil. When hot, add the scallions, garlic, yellow bean sauce, chili bean sauce, and ginger and stir-fry for 2 minutes. Allow the mixture to cool thoroughly. Drain the noodles and combine them with the cool seasonings, soy sauce, and sesame oil. Garnish with the coriander and serve within 3 hours.

**Cold Chinese Noodles in Peanut-Sesame Sauce**
This recipe was lifted from some "California" cooking cook book...sorry, don't remember the name. The hardest part of the recipe is amassing the ingredients. Most can be purchased in an Asian Food Store. Once you make the dressing, you will have "instant" company fare on hand for a long, long time. The recipe makes 1 quart. Store the dressing in the refrigerator. It will keep well indefinitely in the refrigerator. Use about 2-4 heaping Tbsp. of dressing per pound of noodles. Recipe may be prepared up to 1 day ahead of time through Step 3 and kept refrigerated.

1 lb. chinese-style noodles (or any spaghetti/fettucini-type pasta)
2 Tbsp. dark sesame oil
DRESSING:
6 Tbsp. peanut butter
1/4 cup water
3 Tbsp. light soy sauce
6 Tbsp. dark soy sauce
6 Tbsp. sesame paste
1/2 cup (dark) sesame oil
2 Tbsp. Chinese cooking wine or dry sherry
4 tsp. rice wine vinegar
1/4 cup honey
4 medium cloves garlic, minced
2 tsp. minced fresh ginger
1-2 Tbsp. hot pepper oil (see instructions below)*
1/2 cup hot water

GARNISH: (all are optional, depending on your taste)
1 carrot, peeled
1/2 firm medium cucumber, peeled, seeded, and julienned
1/2 cup roasted peanuts, coarsely chopped
2 green onions, thinly sliced

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 garnish, peel flesh of carrot in short shavings about 4" long. Place in ice water for 30 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: Amount you use depends on how hot you like it. 2 Tbsp. will give it a nice "bite." If your tastes run to the very hot, you might want to use 3 Tbsp. If you don't want to buy the oil "ready made" in the market, here's a recipe: 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.