Cold noodles
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Bean curd; shredded | |
| ¼ | pounds | Bean sprouts |
| 1 | Carrot; shredded | |
| 1 | Cucumber; shredded | |
| 3 | tablespoons | Sesame paste |
| 6 | tablespoons | Soy sauce |
| 1 | tablespoon | Vinegar |
| 1 | pinch | Ginger root |
| 1 | teaspoon | Chili sauce |
| 3 | Pieces of celery; shredded | |
| 1 | pounds | Fresh noodles |
| 1 | tablespoon | Oil |
| 1 | tablespoon | Sesame oil |
| 2 | tablespoons | Water |
| 1 | tablespoon | Crushed peanuts |
| 1 | pinch | Parsley |
Directions
SAUCE
Put noodles into boiling water and cook until water boils again.
(Oriental Noodles for eating cold might be subst. for fresh noodles) Then add ½ 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.