Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Thin Chinese-style egg noodles; cooked and drained |
| 1 tablespoon | Peanut oil |
| 3 tablespoons | Soy sauce |
| 3 tablespoons | Dark sesame oil |
| 4 teaspoons | Rice vinegar |
| 1 tablespoon | Sugar |
| ½ teaspoon | Chili oil; to 1 1/2 tsps, to taste |
| 1 teaspoon | Finely grated fresh ginger |
| \N \N | Thinly sliced or diced ham |
| \N \N | Cooked chicken; diced or shredded |
| \N \N | Cooked shrimp |
| \N \N | Tofu |
| \N \N | Grated carrots |
| \N \N | Thinly sliced cucumbers |
| \N \N | Chopped green onions |
| \N \N | Snow peas or green beans; blanched |
| \N \N | Thinly sliced radishes |
| \N \N | Fresh bean sprouts |
| \N \N | Chopped fresh coriander; (cilantro) |
| \N \N | Celery; sliced diagonally |
| \N \N | Rice vinegar; as needed |
| \N \N | Orange or tangerine sections |
| \N \N | Peanuts or cashews; toasted and chopped |
| \N \N | Toasted sesame seeds |
NOODLE DRESSING
SUGGESTED TOPPINGS
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 <cairnann@...> on Sep 18, 1998, converted by MM_Buster v2.0l.