Asian noodles, which can be served hot or cold, may vary in shape and grain. Soba noodles, enjoyed in Japan but said to originate in China, are buckwheat. Udon, also popular in Japan, are made from regular flour. Both of these noodle types are long and thin. The source of Thai noodles is often rice. Traditional Chinese chow mein refers to long, skinnier wheat flour noodles, but rice flour features in the wider noodle, chow fun. Cook Asian noodles, then combine with vegetables and sauce; then serve them room temperature or chilled from the fridge for a perfect summer meal. All the crunchy steamed vegetables and a peanut-lime sauce makes for a lovely salad-type dish.
Instructions
Make Asian Cold Noodles
1. Boil noodles as instructed on package. These may be udon, soba or any chow mein noodles. Try to avoid those with yellow food coloring.
2. Rinse and drain noodles twice.
3. Steam broccoli and carrots (spinach, mushrooms or snowpeas would also work) in 1/2 inch water or in a steamer, over a saucepan, covered, until crisp. This should take 3-5 minutes. Rinse with cold water and drain 2-3 times.
4. Combine cooked and cooled ingredients in bowl (noodles, broccoli and carrots). Add green onions and herbs as well as peanuts if using. Toss in oil, tamari or soy sauce, peanut sauce and lime juice gently.
5. Serve immediately or refrigerate for 30 minutes or more in covered container to chill further before serving.
Tags: Asian Cold, Asian Cold Noodles, Asian noodles, broccoli carrots, chow mein, Cold Noodles, Make Asian