If you’ve always eaten noodles piping hot, this dish might seem a little surprising. However, chilled noodles are a popular summer dish in China as well as in neighboring Japan. This dish is quick and easy to prepare and makes a nice lunch. Try to get fresh wheat noodles for this dish—they are available in most supermarkets.
- 8 oz (250 g) dried or 14 oz (400 g)fresh wheat noodles
- 1 cup (50 g) fresh bean sprouts Green onions (scallions), sliced, to garnish
- 2½ tablespoons grated ginger
- 5 large cloves of garlic, crushed
- 1 tablespoon sesame paste or peanut butter
- ½ tablespoon oil
- 3 tablespoons soy sauce
- 2 teaspoons sugar
- 2 teaspoons black Chinese vinegar
- ½ tablespoon sesame oil
- 1 teaspoon chili oil
- To make the Sauce, combine the ingredients and mix well. Alternatively, you may serve all the ingredients in small sauces as shown and allow each person to mix their own sauce at the table.
- Cook the noodles according to the package directions, then drain well. Combine the noodles with the Sauce and bean sprouts, tossing gently. Take care not to break the bean sprouts.
- Garnish with the green onion and serve immediately, or chill and serve later.