Cold Noodles Recipes

Steps:

• Cook the noodles in large pot of boiling unsalted water over medium heat until barely tender and still firm. Drain immediately and rinse with cold water until cold. Drain the noodles really well and transfer to a wide bowl; toss with the sesame oil so they don't stick together. Chill.
• In a blender combine the peanut oil, ginger, garlic, chili paste, lime juice, brown sugar, peanut butter, vinegar, soy sauce, and hot water. Blend. Toss the noodles with the peanut sauce until well coated. Serve at room temperature or chilled; garnish with the sesame seeds, green onions, and cilantro.

Steps:

• Make dipping sauce:
• Heat all dipping sauce ingredients in a small saucepan over low heat, stirring, until sugar is dissolved. Cool sauce, then chill, covered, until cold, about 1 hour.
• Cook somen:
• Bring 2 1/2 quarts water to a rolling boil in a 4-quart saucepan over moderately high heat. Add noodles and 1 cup more water. When water returns to a boil, add 1 cup cold water and bring back to a boil. Simmer noodles until just tender and slightly translucent, about 2 minutes. Test noodles for doneness by dipping 1 strand in cold water and sampling. If noodles are not tender, add 1 cup more water and return water to a boil. Drain noodles in a colander and rinse well under cold water.
• To serve somen:
• Divide noodles among 6 bowls filled with ice and cold water. Divide dipping sauce among 6 small bowls and serve with accompaniments for flavoring it, then dip each mouthful of noodles in sauce.

Steps:

• In a large bowl, toss together the tomatoes and salt. Let sit until juicy, about 10 minutes.
• Meanwhile, bring a large pot of water to a boil. Cook the noodles according to package instructions, drain and rinse under cold water. Set aside.
• Add the vinegar, soy sauce, sugar, garlic, mustard and sesame oil to the tomatoes, and toss with a spoon until well combined. Stir the filtered water into the tomatoes and sprinkle the surface of the broth with the sesame seeds, radishes and scallions.
• Right before serving, add the ice to the broth. Divide the noodles among bowls, and ladle in the broth and any unmelted ice, making sure each serving gets a nice sprinkling of tomatoes, radishes, scallions and sesame seeds.

Steps:

• Make croutons: In a large skillet, heat oil and 1 tbs soy sauce over medium heat.
• Break tempeh into small cubes and add to skillet.
• Cook, stirring often, until nicely browned and crisp.
• Sprinkly lightly with chili powder to taste and remove pan from heat.
• Drain on paper if you prefer.
• Bring a large pot of lightly salted water to a boil.
• Add noodles, stirring to prevent sticking.
• Cook according to package directions, until al dente.
• Meanwhile, in a small bowl, whisk together peanut butter, lime juice, sugar, pepper flakes,, 2 tbs soy sauce, and water.
• Set aside.
• Drain noodles, rinse under cold water and drain again.
• In a large bowl, combine noodles, bean sprouts, tempeh, scallions, cilantro, and peanuts.
• Whisk dressing and pour over salad; toss to coat.
• Serve at room temp.
• Makes lovely leftovers.
• ***note:this peanut sauce recipe is excellent.
• If you don’t have the tempeh, just eat it with noodles, or vice versa.
• If you can’t get mung bean sprouts just skip them.
• You could add cucumber or sliced carrots.
• I eat the peanut sauce over a broccoli stir fry, it is so easy to whip up.

Steps:

• Bring a large pot of boiling water to a boil. Cook spaghetti noodles according to package directions; drain; rinse in very cold water and drain again.
• Place cooled noodles in a large bowl and toss with the carrots, scallions, bell pepper slices and cilantro.
• In a small bowl, whisk together the sauce ingredients until smooth.
• Drizzle the sauce over noodles mixture; toss to coat well.
• Serve room temp or cold.
• Garnish with sesame seeds if desired.