Asian Noodles Recipe

Hot Cold Noodles, a favorite Asian noodles recipe,

Hot Cold Noodles

We love Hot Cold Noodles. It's our favorite Asian noodles recipe for summer. The wonderful play of hot, spicy dressing against cold noodles creates amazing sensations. 

You can make it as hot or not as you like, but remember that the heat builds with every bite. On the other hand, the heat dissipates from the sauce overnight and you'll need to add a little more chili oil for leftovers. It all works out.

Hot Cold Noodles

The carrots, cucumber and radishes in this dish are shredded. I find it easiest, using a box-type grater, to cut the carrots and cucumber into 3-inch pieces and press them against the grater with my palm as I shred them. Stop shredding when your palm is in danger. 

1 pound thin egg noodles (thin fettuccine works well)
3 cups (about 1/2 pound) bean sprouts
2 teaspoons sesame oil
2 carrots, trimmed and peeled
1 large unpeeled but scrubbed cucumber
1 bunch radishes
4 green onions
2 cups cooked pork, chicken or shrimp, slivered, optional (ham is easy and good; beef is not so good) 


1/3 cup soy sauce
1/4 cup red wine vinegar
2 tablespoons sesame oil
2 tablespoons sugar
1/4 to 1 teaspoon hot chili oil, to taste 

Cook the noodles in boiling salted water until tender. Add the bean sprouts to the water for the last minute. Drain and coat with sesame oil. Set aside and cool. 

Shred the carrots, radishes and cucumber, draining or squeezing the cucumber dry. Cut the green onions into 2-inch pieces and sliver them. 

Set aside a third of the shredded and slivered vegetables and meat. Toss the rest with the sesame noodles and transfer to a platter. Sprinkle the items set aside over the top of the mixed noodles. Cover and refrigerate until chilled. 

Combine all the dressing ingredients while the noodles are chilling and serve separately. Your new Asian noodles recipe serves 6 adventurous guests. 


Cook's Notes:

  • Grilling the meat or shrimp gives this dish a boost, and you can even brush on a little barbecue sauce but it's not necessary.
  • For a garnish you can fold paper-thin rounds of cucumber in half and half again and arrange them in a bunch like a ruffle. Or you can make green onion curls like this: remove the bulbs and cut the green onions into 4-inch sections. Leaving a bit of one end in tact, cut the pieces into very thin strips. Place them in ice water for about an hour.

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