Label
All
0
Clear all filters

Irene Kuo

Cold-Stirred Noodles

涼拌麵

Rate this recipe

Preparation info
  • Serves

    3 to 4

    ; increase noodles as needed.
    • Difficulty

      Medium

Appears in
top 1000The Key to Chinese Cooking
The Key to Chinese Cooking

By Irene Kuo

Published 1977

  • About

In this dish of cold noodles the garnishes of cooked meats and vegetables and different sauces are served in separate dishes so that each person can mix according to individual taste.

Method

Noodles

Boil ½ pound noodles. After draining, toss them with 1 tablespoon vegetable or sesame oil. Chill them, covered, until completely cold. Pile on

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of


No reviews for this recipe

Related Recipes

  • ‌
  • ‌
  • ‌
  • ‌

Related Reference

  • ‌
  • ‌
  • ‌
  • ‌
The licensor does not allow printing of this title