Don’t Cut the Noodles!
Good for Picnics
Don’t cut these Noodles, whatever you do! They symbolize long life.
This Chinese noodle dish can be made in advance and refrigerated. Convenient when planning a picnic.
The Chinkiang Black Vinegar is a specialty of the Zhenjiang City. The Chinese characters and pronunciation are the same,but the names in Roman letters are different — different Romanizations.
Noodles with Black Vinegar and Vegetables / 黑醋和蔬菜麵條
½ pound Chinese Egg Noodles
1 tablespoon Sesame Oil
For the Sauce:
3½ tablespoons Soy Sauce
2 tablespoons Sesame Oil
1½ tablespoons Chinkiang (Zhenjiang) Black Vinegar
3 tablespoons creamy Peanut Butter
1½ tablespoons Sugar
½ to 1 tablespoon Hot Chili Oil (Layu)
For the Vegetable Assortment:
An assortment of Vegetables and Meat of your choice, such as:
2 cups fresh Bean Sprouts
1 large Cucumber, peeled, halved, seeded, shredded
2 cups Romaine Lettuce, shredded
1 cup Celery, shredded
1 red Bell Pepper, shredded
1 cup Ham, cubed, optional (or Rost Pork or White Cut Chicken, cold Roast Duck, etc.)
First cook the Noodles until al dente. Don’t overcook. Separate the Noodles as they cook. Drain immediately. Rinse with cold running Water. Drain again. Put in a large bowl.
Toss Noodles with 1 tablespoon Sesame Oil. Refrigerate until completely cold.
Mix the Sauce ingredients in a small bowl. Set aside
Arrange cold Noodles on a serving platter.
Arrange the Vegetables, Meat and Sauce mixture in smaller separate serving dishes. Serve the Noodles. Allow everyone to choose disown Vegetables and Meat and mix with Noodles and Sauce.