meatless meatballs roasted porcini with gremolata gluten-free chocolate chip cookies venison with morel sauce

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cold noodles

Chinese Cold Noodles

chicken breast, cooked and julienned (or in this case, julienned dried seasoned tofu)
cucumber, julienned
carrot, shredded
egg sheet*, julienned
preserved mustard green**, julienned
bean sprouts
chinese ironman flour stick noodles (cooked)
peanut butter
hot water
soy sauce
sesame oil
red wine vinegar

the chop chop: cukes, tofu, egg, mustard green, the whole shebang

* Egg sheet is made by beating about 4 eggs in a bowl and pouring contents onto an oiled hot frying pan and letting it cook until mostly done. Flip to cook the top and then remove to chopping board.
** Preserved mustard greens can only be found in asian grocery stores. They are a salty, crunchy vegetable. I prefer the shredded kind, but the stupid store in Boulder only has whole ones.

The sauce is made by adding a few tablespoons of boiling hot water to about 4 heaping spoonfuls of peanut butter. Stir until well blended and thick. Add more hot water and stir until it becomes a creamy sauce. Add a few teaspoons of soy sauce, sesame oil, and vinegar to your taste (start small). Place cooked noodles in a bowl, top with chopped goodies, pour dressing and serve.

make the sauce, dress the noodles, eat!

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