• Cooking Time:
  • Servings:
  • Preparation Time:



  • 12 oz. Chinese noodles
  • 1/2 cucumber
  • 6 oz fresh bean sprouts
  • 1 small carrot
  • 4 oz fresh green beans (optional)
  • Sauce:
  • 4 cloves garlic, crushed
  • 1 inch ginger root, chopped very fine
  • 1 tblsp mushroom soy sauce
  • 1 tblsp regular soy sauce
  • 3 tblsp honey
  • 3 tblsp peanut butter
  • 1 tblsp sesame oil
  • 1 tsp chili paste
  • 1 1/2 tblsp rice wine vinegar


  • Boil the noodles for 4 minutes, stirring occasionally. Drain and turn out into a pot with water and ice. You want the noodles to cool
  • quickly. When the temperature has stabilized, pick out the remaining ice cubes and drain again. Place in the refrigerator until just
  • before serving.
  • Seed the cucumber and cut into julienne slices. Cut the carrot into very fine strips. You can use a large grater blade. Rinse the bean
  • sprouts and put them into ice water for 15-20 min. Green beans should be blanched then julienned.
  • Mix the sauce ingredients and taste to adjust the seasonings. The key to this dish is a balance between salt, sweet, sour, and a hint of
  • spice.
  • Just before serving, toss the noodles with a couple teaspoons of sesame oil, then toss with the sauce and vegetables

Categories: Asian 
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