Cold Chinese Noodle Salad
Published March 1, 1983
- Total Time
- 15 minutes, plus refrigeration
- Rating
- Comments
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Ingredients
8 ounces Chinese egg noodles, preferably fresh
1 ½ teaspoons sesame oil
3 tablespoons brewed tea or water
2 tablespoons dark soy sauce
2 tablespoons sesame seed paste (see note)
1 tablespoon peanut oil
1 tablespoon dry sherry
2 teaspoons red wine vinegar
1 teaspoon sugar
2 garlic cloves, mashed to paste
Half-inch piece fresh ginger, finely minced
1 ½ teaspoons chili oil
Freshly ground black pepper
Chopped green onion
Nutritional analysis per serving (2 to 3 servings)
61 grams carbs; 64 milligrams cholesterol; 436 calories; 6 grams monosaturated fat; 5 grams polyunsaturated fat; 3 grams saturated fat; 15 grams fat; 4 grams fiber; 606 milligrams sodium; 13 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cook noodles in boiling water for 2 to 4 minutes, testing frequently so they don't overcook. Drain well and toss with sesame oil. Cover and refrigerate up to 2 days ahead.
- Step 2
Combine remaining ingredients except green onion and mix well. (Sesame paste often separates and can be difficult to recombine. Paste and some oil can be processed in food processor with steel knife. Add garlic and ginger, and while paste is being blended, garlic and ginger will be finely minced.) Refrigerate for up to a week. Before serving, return to room temperature.
- Step 3
To serve, mix sauce with noodles and serve topped with green onion.
If fresh Chinese egg noodles are not available, use American spaghettini or linguine. Leftover cooked chicken meat can be julienned and added to the sauce if desired. Chinese sesame paste is preferable to tahini, Middle Eastern sesame paste, because it has a more intense flavor, but tahini can be substituted.
Private Notes
Comments
Tasty result! Prepared sauce in food processor according to the recipe, but I used tahini (since it's what I had) in place of Chinese sesame paste. Also, I added some fresh kale for color and taste, and threw in a couple of dried red peppers for extra heat. IMO -- at its best when served cold.