Shanghai-Ish Cold Noodles |
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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is what your local Chinese restaurant's sesame noodles wish they could be... and probably a lot closer to what they originally were. Other additions/substitutions might include 1/2 c of any of the following: a plain Japanese-style omelet (tamago), cut in thin strips; corn kernels, frozen and thawed or fresh (if fresh, blanch for 1 minute first); cucumber, seeded and julienned; bell pepper, julienned and blanched for 1 minute; cooked chicken; chopped shrimp; roast pork; shredded duck. Avoid rice noodles, which tend to get hard when cold, or udon, which are simply too thick. Adapted from a recipe by Michele Humes at SeriousEats. /mjphac Prep time includes 30 minutes refrigeration. Ingredients:
3/4 lb fresh ramen noodles or 3/4 lb soba noodles or 3/4 lb fresh egg noodles |
1/2 cup julienned carrot |
1/2 cup mung bean sprouts |
1/2 cup extra firm tofu, cut in 1/2-inch blocks |
1/2 cup julienned boiled ham |
3 tablespoons smooth peanut butter or 3 tablespoons tahini |
2 teaspoons white sugar |
2 tablespoons soy sauce |
1 tablespoon rice vinegar or 1 tablespoon white wine vinegar or 1 tablespoon cider vinegar |
1 tablespoon toasted sesame oil (use an asian variety if possible) |
2 tablespoons water |
1 medium garlic clove, minced (optional) |
1 pinch chili powder (optional) or 4 -6 drops hot sauce (optional) |
Directions:
1. Blanch your vegetables - drop them in a wire sieve, place the basket into the boiling water for 1 minute, then transfer the vegetables to a bowl of ice water to shock. Repeat with any other vegetables; use the same pot of water for all. Drain thoroughly, pat dry with paper towels, and refrigerate at least 30 minutes.
2. Prepare noodles according to package directions. When cooked, transfer to ice water, or rinse under cold running water until cool.
3. Mix dressing in blender, or use immersion blender. If mixing by hand, combine peanut butter (or tahini) and sugar in a bowl. Whisk in liquid ingredients until smooth and homogenous.
4. Combine noodles, additions, and dressing. Toss well and serve cold. Serves 3 as an entree (2 if they're very hungry), 6 as an appetizer/side dish.
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