Cold mixed noodles

Yield: 4 Servings

Measure Ingredient
1 pounds Noodles
1 teaspoon Peanut oil
½ pounds Roast pork
½ pounds Bean sprouts
1 \N Or
2 \N Cucumbers (up to)
15 \N Radishes

1. Parboil noodles as in "Parboiled Noodles #1/#2"; then toss in oil.

Refrigerate to chill (2 hours or more).

2. Shred roast pork. Blanch bean sprouts. Shred cucumbers and radishes.

3. Place the chilled noodles in individual bowls and the other ingredients in separate serving dishes. To eat: the diner spoons 1 to 2 tablespoons, at a time, of the meat and vegetables over his noodles and mixes them all together. (If he wishes, he may toss the vegetables first in a dip dish of vinegar.)

NOTE: This dish is eaten in summer. VARIATIONS: 1. For the peanut oil, substitute sesame oil.

2. For the pork, substitute either spiced beef, shredded; or ½ pound crabmeat stir-fried briefly with 1 or 2 slices fresh ginger root, then sprinkled with 1 tablespoon sherry.

3. For the vegetables, use the blanched bean sprouts and 2 scallion stalks, minced; then toss with 2 tablespoons peanut oil, 1 tablespoon light soy sauce, 1 teaspoon sesame oil, ½ teaspoon sugar, salt to taste, and a dash of pepper.

4. Serve the following sauce in a separate bowl to accompany the noodles: Combine 1 tablespoon cornstarch, 1 teaspoon sugar and ½ cup soy sauce and cook, stirring, over medium heat until the mixture thickens and is smooth.

(The diner spoons some of the sauce over his noodles, then tops them with about 1 tablespoon of each vegetable, tossed first in vinegar.) 5. Place the chilled noodles in a large serving bowl. Top with 1 cup cooked pork and ½ cup ham, both shredded; ½ cup shrimp; 1 cucumber, peeled and shredded; and egg threads, made with 2 eggs. In a second bowl, serve the following sauce which has first been heated: 2 cups stock, 2 tablespoons soy sauce, 1 tablespoon peanut butter, 2 teaspoons vinegar, ½ teaspoon salt, and a few drops each of Tabasco Sauce and sesame oil. (The diner transfers some of the noodles and their topping to his own bowl and then spoons some of the sauce over.) From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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