Wednesday, October 04, 2006

Asian Style Cold Noodle 亞洲風涼拌麵

Category: Pasta, One-dish meal
Style: Chinese
Difficulty: Easy
Portion: Serves 2

8 oz dried Chinese style white noodle
2 eggs
100 g sliced ham
1/2 English cucumber, cut into thin strips
1 tsp salt
1 tbsp toasted sesame
cilantro leaves, to garnish
1 tbsp peanut butter
1 tbsp sesame oil
1 tbsp Chinese black vinegar (or balsamic vinegar)
1 tbsp ketchup
1 tbsp soy sauce
1 tbsp sugar
1 tsp chili oil (optional)
1 clove garlic, meshed

Heat a large pot of water, season generously with salt. When water is rolling, add Chinese noodle and cook according to package instruction. Empty noodle into a large colander and put under running water. Wash until the noodles and cooled. Drain.
Meanwhile, put cucumber in a mixing bowl and mix in 1 tsp salt. Let sit 5 minutes. Squeeze out all liquid and drain.
Whisk 2 eggs in a bowl, season with salt. Heat a non-stick skillet over medium heat and add a little bit of oil. Fry egg until solidify into a sheet of egg. Remove and put on a cutting board to briefly cool. Cut into thin strips.
Cut ham into thin strips.
In a large mixing bowl, dilute peanut butter with sesame oil. Mix in the rest of the dressing ingredients. Add noodle, mix well.
To serve, place dressed noodle in serving bowl. Top with ham, egg and cucumber strips. Top with toasted sesame seeds and cilantro leaves.

The ingredients can all be made ahead and store in the fridge. Do not mix with dressing until ready to serve. Mix noodle with a little bit of sesame oil to prevent from sticking together when storing.

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