Chinese cold noodles
"Cold noodles are my lifesaver on hot summer days. This is a basic recipe for Chinese cold noodles, but you can amp them up with shredded chicken breast, a hard boiled egg, blanched carrot sticks, or soy bean sprouts. You can also substitute the wheat noodles out and replace with soba noodles for a low-carb version. The sauce can be made in a bigger batch to save for later, but I recommend making it and using it fresh!"
Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
Utensils
box grater, knife, cutting board, pot, fine sieve, bowl, frying pan (small), bowl (small)
How-To Videos
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Nutrition per serving
Step 1/4
- ½ cucumber
- 2 scallions
- 4 cloves garlic
- 10 g cilantro
- box grater
- knife
- cutting board
Use a large box grater to grate the cucumber into long, thin strips. Chop scallions into fine rings. Mince garlic and cilantro.
Step 2/4
- 200 g dried Asian wheat noodles
- toasted sesame oil
- pot
- fine sieve
- bowl
Bring a pot of water to boil and add noodles. Boil for approx. 1 min. less than stated time on the package. Drain and rinse under cold running water. Toss with a bit of sesame oil so the noodles don’t stick together. Add to a bowl.
Step 3/4
- 5 tbsp vegetable oil
- 4 tsp chili flakes
- 4 tsp sesame seeds
- 2 tbsp light soy sauce
- 1 tbsp rice vinegar
- salt
- sugar
- frying pan (small)
- bowl (small)
Heat vegetable oil in a small frying pan over medium heat. Once it starts to shimmer, add it to a small bowl with scallions, garlic, chili flakes, and sesame seeds and mix together. Add soy sauce, rice vinegar, salt, and sugar to the sauce and mix again.
Step 4/4
- salted roasted peanuts (for garnish)
Divide cold noodles among serving bowls. Top noodles with grated cucumber and peanuts. Drizzle sauce all over and garnish with cilantro. Mix thoroughly before enjoying!
Enjoy your meal!
