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.
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.
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.
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)
1/4 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.