Spicy Cold Noodles

• Salt to taste
• 1 pound fresh Chinese egg noodles
• 3 tablespoons soy sauce, or to taste
• 2 tablespoons rice vinegar
• 1 tablespoon dark sesame oil
• 2 teaspoons chile paste or oil, plus more to taste
• 1/2 pound Barbecued Pork (page 373) or ham, sliced
• 1 medium cucumber, peeled, seeded, and shredded
• 6 radishes, trimmed and sliced
• 1/2 cup bean sprouts, trimmed
• 1/2 cup chopped scallion for garnish
• Chopped fresh cilantro leaves for garnish, optional

1. Bring a large pot of water to a boil and add salt.
2. When the water comes to a boil, cook the pasta until tender but not mushy.
3. Drain, run under cold water, and drain again.
4. Meanwhile, whisk together the soy sauce, vinegar, sesame oil, and chile paste in a large bowl.
5. Add the noodles and all remaining ingredients except the scallion and cilantro to the bowl and toss well.
6. Garnish and serve immediately or cover and refrigerate for up to a few hours before garnishing and serving.

salt, fresh chinese egg noodles, soy sauce, rice vinegar, sesame oil, chile paste, ham, cucumber, radishes, bean sprouts, scallion, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/spicy-cold-noodles-385893 (may not work)