Title: Cold Chinese Noodles with Toppings
Categories: Pasta/, Noodles
Yield: 4 Servings

1 lb Thin Chinese-style egg
-noodles; cooked and drained
1 tb Peanut oil

------------------------------NOODLE DRESSING------------------------------
3 tb Soy sauce
3 tb Dark sesame oil
4 ts Rice vinegar
1 tb Sugar
1/2 ts Chili oil; to 1 1/2 tsps, to
-taste
1 ts Finely grated fresh ginger

-----------------------------SUGGESTED TOPPINGS-----------------------------
Thinly sliced or diced ham
Cooked chicken; diced or
-shredded
Cooked shrimp
Tofu
Grated carrots
Thinly sliced cucumbers
Chopped green onions
Snow peas or green beans;
-blanched
Thinly sliced radishes
Fresh bean sprouts
Chopped fresh coriander;
-(cilantro)
Celery; sliced diagonally
Rice vinegar; as needed
Orange or tangerine sections
Peanuts or cashews; toasted
-and chopped
Toasted sesame seeds

Toss noodles with peanut oil.

In a bowl large enough to hold noodles, combine all dressing ingredients.
Stir til sugar is dissolved. Add noodles and toss to coat evenly with
dressing. Allow to marinated 20 mins at room temp. or, preferably, several
hours or overnight in refrigerator, covered.

Prepare toppings. Vegetables may be sprinkled with rice vinegar or tossed
in dressing, if desired. Arrange toppings in small serving bowls. Toss
noodles once again and arrange on chilled platter before serving with
toppings.

Recipe by: Sacramento Bee 8/12/98

Posted to KitMailbox Digest by Cairn Rodrigues on Sep
18, 1998, converted by MM_Buster v2.0l.