Authentic Cold Sesame Noodles Recipe | Easy & Delicious

INGREDIENTS

Dressing 6 tablespoons soy sauce 2 tablespoons sesame oil 1/4 cup red wine vinegar 2‑1/2 tablespoons sugar 1/4 to 1/2 teaspoon chili oil Noodles 1 pound Chinese-style thin egg noodles 1 tablespoon sesame oil 2 small carrots, shredded 1 bunch radishes, shredded 1/2 large think-skinned cucumber, shredded 3 cups bean sprouts 1 cup matchstick strips Barbecued Pork (recipe follows, optional) 4 green onions with tops, cut into 2-inch slivers Thin cucumber slices for garnish

PREPARATION:

1. For dressing, combine soy sauce, 2 tablespoons sesame oil, vinegar, sugar and chili oil in small bowl; mix well.
2. Cut noodles into 6-inch pieces. Cook noodles according to package directions until tender but still firm, 2 to 3 minutes; drain. Rinse under cold running water; drain again. Combine noodles and 1 tablespoon sesame oil; toss lightly to coat. Refrigerate until ready to serve.
3. Add carrots to saucepan of boiling water; cook 30 seconds. Drain. Rinse under cold running water; drain again. Repeat with bean sprouts.
4. To serve, place noodles on large platter. Top with shredded cucumber, carrots, bean sprouts, radishes and pork; sprinkle with onions. Garnish, if desired. Serve with dressing.

This recipe appears in: Asian