Eat For Eight Bucks: Cold Noodles Recipe

• 12 ounces ramen, soba, or egg noodles
• 1/4-1/2 cup each of at least 3 or 4 of the following toppings:
• Carrots, julienned and blanched for 30 seconds
• Corn kernels, fresh (blanched for 1 minute) or canned
• Mung bean sprouts, blanched for 1 minute
• Cucumbers, de-seeded and julienned
• Plain omelet, sliced in strips
• Extra-firm tofu, in 1/2-inch cubes
• Ham, sliced in strips
• Cooked chicken, shredded
• Sesame dressing (recipe follows)
• Sesame seeds or crushed peanuts (optional)
• 3 tablespoons peanut butter or tahini
• 2 teaspoons white sugar
• 2 tablespoons soy sauce
• 1 tablespoon rice, wine or cider vinegar
• 1 tablespoon dark (Asian) sesame oil
• 2 tablespoons water
• 1 medium clove garlic, minced (optional)
• Chili powder or hot sauce (optional, to taste)

1. Assemble desired toppings and refrigerate for at least 30 minutes before serving.
2. Blanch all of your vegetables in the same pot of water. Load one vegetable into a sieve or wire basket that rests comfortably on the rim of the pot, and plunge into boiling water. When vegetable is done, remove the sieve from the pot and transfer contents to a bowl of ice water. Repeat with remaining vegetables.
3. Cook noodles according to package directions. Drain and shock in ice water or rinse under a cold tap until cool to the touch. Drain.
4. and toss to coat.
5. Puree all ingredients in blender until smooth.
6. If mixing by hand, place tahini or peanut butter and sugar in a medium bowl and gradually whisk in wet ingredients until mixture is creamy and uniform. If desired, stir in garlic and hot sauce or chili powder to taste.

ramen, toppings, carrots, corn kernels, bean sprouts, cucumbers, omelet, extrafirm tofu, ham, chicken, sesame dressing, sesame seeds, peanut butter, white sugar, soy sauce, rice, sesame oil, water, clove garlic, chili powder

Taken from www.seriouseats.com/recipes/2009/07/eat-for-eight-bucks-shanghaiish-cold-noodles-recipe.html (may not work)