Cold noodles, almost in salad form, with vegetables, spice, and meat. Perfectly fine with regular pasta, it is prettier and better with the fresh egg noodles now sold at many supermarkets and every Chinese market.
Recipe information
Yield
makes 4 servings
Ingredients
Salt to taste
1 pound fresh Chinese egg noodles
3 tablespoons soy sauce, or to taste
2 tablespoons rice vinegar
1 tablespoon dark sesame oil
2 teaspoons chile paste or oil, plus more to taste
1/2 pound Barbecued Pork (page 373) or ham, sliced
1 medium cucumber, peeled, seeded, and shredded
6 radishes, trimmed and sliced
1/2 cup bean sprouts, trimmed
1/2 cup chopped scallion for garnish
Chopped fresh cilantro leaves for garnish, optional
Preparation
Step 1
Bring a large pot of water to a boil and add salt. When the water comes to a boil, cook the pasta until tender but not mushy. Drain, run under cold water, and drain again.
Step 2
Meanwhile, whisk together the soy sauce, vinegar, sesame oil, and chile paste in a large bowl. Add the noodles and all remaining ingredients except the scallion and cilantro to the bowl and toss well. Garnish and serve immediately or cover and refrigerate for up to a few hours before garnishing and serving.
The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.
MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
