I've always loved Cold Sesame Noodles, but it's certainly something I have to be in the mood to eat. To me it's the perfect appetizer to share, that way you are not eating the whole thing and feeling really full before you get to your entree. Now I'm not suggesting ordering Cold Sesame Noodles just anywhere, thankfully NY Mag has come up with a list of the 11 best Cold Noodle dishes in the city:
newyork.grubstreet.com/2012/07/eleven-cold-noodle-dishes-for-summer.html?mid=twitter_grubst
Also I've included a recipe for those of you who would like to try and make it yourself at home, or to impress your friends at a dinner party. Read below:
Chinese Cold Noodles
1 lb. iron man noodles, cooked, drained and cooled
1/2 lb chicken breast, boiled and juilienned
3 eggs, cooked into egg sheet and julienned
2 cups cucumber, julienned
2 cups carrots, shredded
2 cups bean sprouts, washed
1-2 cups preserved mustard green, shredded or julienned
1 cup creamy peanut butter
~1 cup boiling water
sesame oil
soy sauce
red wine vinegar
1/2 lb chicken breast, boiled and juilienned
3 eggs, cooked into egg sheet and julienned
2 cups cucumber, julienned
2 cups carrots, shredded
2 cups bean sprouts, washed
1-2 cups preserved mustard green, shredded or julienned
1 cup creamy peanut butter
~1 cup boiling water
sesame oil
soy sauce
red wine vinegar
To make the peanut sauce: Place peanut butter in a medium bowl. Pour 1/4 cup boiling water into the bowl and carefully stir the water into the peanut butter. Continue stirring until incorporated. Add another 1/4 cup of water and repeat until creamy (pourable) consistency is reached. Add 1-2 tbsp sesame oil, 1-2 tbsp soy sauce and 1-2 tbsp of vinegar to taste. Mix well.
Place a mound of noodles in a bowl or on a plate. Top with carrots, cucumber, mustard green, egg, sprouts, and chicken. Pour peanut sauce over the noodles and eat.
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