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


copyright jennifer yu © 2004-2021 all rights reserved: no photos or content may be reproduced without prior written consent


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!


Comments are closed.