Paris Noodles

Name: Paris Noodles
Yield: Serves4 as a main course, 8 as part of a multicourse meal
Cuisine: China
Ingredients: 1 teaspoon Chinese chili sauce; 1 teaspoon kosher salt; ¾ teaspoon Roasted Szechwan Pepper-Salt; 4 to 6 fresh water chestnuts, cut into thin half-moons; ¼ pound fresh white bean sprouts; 1 cup julienned daikon; ¼ cup dried tree ears; 2 tablespoons black sesame seeds, toasted; Thinly sliced green and white scallion rings, for garnish; Finely chopped Chinese chives, for garnish; ¾ cup shredded carrots; 1 cup Japanese or English cucumber; ¾ cup finely shredded strands of red cabbage; 1 small red (bell) pepper, diced; 2 tablespoons plus 2 teaspoons sugar; ¼ cup soy sauce; ¾ cup juice from China Moon Pickled Ginger; ¼ cup Five-Flavor Oil; ½ pound very thin (1/16 inch) fresh Chinese egg noodles

Preparation info

Serves
4
as a main course,

Difficulty
Medium

Appears in

China Moon Cookbook

By Barbara Tropp

Published 1992

About

This is the sprightly noodle cousin to our Paris Salad. Light, spicy, and alive with crunchy textures, it’s a fine example of a dish of pseudo-Chinese cool noodles.

The various slicings and dicings may be done in advance.

Ingredients

¼ cup dried tree ears
¼ pound fresh white bean sprouts
½

Asia
China
Dinner
Spicy
Vegetarian

Method

Soak the tree ears in 3 cups cold water until supple, about 30 minutes. Rinse well to dislodge any grit. Pinch off any tough or woody bits; tear into nickel-size pieces.
Blanch the bean sprouts in boiling water for 15 seconds. Refresh in ice water. Cover with water and