This make-ahead recipe for cold noodles with a la carte toppings is great for parties and impromptu gatherings of friends.
Ingredients
Sauce:
- 8 cloves garlic, peeled
- ½ medium size white onion
- 1 cup roasted peanuts
- 4 Tbsp. sugar
- 4 Tbsp. sesame oil
- 1/3 cup white vinegar
- ½ cup soy sauce
- ½ cup cold water
Noodles, Toppings:
- 1 lb dry noodles
- 2 cups thin strips cucumber
- 2 sheets of cooked egg cut into thin strips. (See our recipe for Taiwanese spring rolls for a tutorial.)
- 2 cups bean sprouts, immerse into boiling water for a few seconds
- 2 cups cooked chicken strips, or ham strips
- 1 cup shredded carrots
- 1 cup cilantro, coarsely chopped
- Chili oil – optional
Instructions
- Place the sauce ingredients into a blender. Blend the items into a smooth mixture and pour into a serving bowl or container.
- Cook noodles as directed on the package. Place the cooked noodles in a large serving bowl and add some sesame or olive oil to prevent noodles from sticking together. Let the cooked noodles cool to room temperature.
- Arrange the topping ingredients on serving plates as desired.
- To assemble the spicy cold noodles, place the noodles on a platter first, then place the items you want onto the noodle.
- The final step: add sauce (about 5 tablespoons per plate) and a dash of chili oil, and the dish is ready to serve. Makes 6- 8 servings.