Shanghai-Ish Cold Noodles
- Ready In:
- 3⁄4 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 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)
- 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.
- Prepare noodles according to package directions. When cooked, transfer to ice water, or rinse under cold running water until cool.
- 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.
- 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.
Questions & Replies
Got a question? Share it with the community!
Have any thoughts about this recipe? Share it with the community!
RECIPE SUBMITTED BY
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013. After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!