Irene Kuo

Cold-Stirred Noodles

涼拌麵

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