Taiwanese Cold Noodles 台式涼麵- RECIPE

  Ok, so I've had several people ask me how to make Taiwanese Cold Noodles before.. but for some reason, I never got to giving it out. I know this got nothing to do with Sock Babies, but, you never know.. maybe Sock Babies like to eat too!

  There are lots of variations to the exact recipe, and lots of debate whether or not it is made with sesame sauce or peanut sauce.  My thought on this:  sesame all the way!  Don't get me wrong, peanut is great, but it shouldn't be the predominant taste.  Always feel free to grind up some toasted peanuts or peanut powder to the sauce.. I'm sure it will be awfully tasty too! As far as I'm concerned, this tastes pretty much like the sauce I've had when I was little in Taiwan.  So here you go... the recipe for Taiwanese Cold Noodles!

::INGREDIENTS::
Sauce
4TBS Sesame Paste
3TBS Soy Sauce
3TBS Sesame Oil
4TBS Hot Water (or Juices from steamed chicken)
2TBS Rice Vinegar
2TBS White Granulated Sugar
1Tsp Salt
1Tsp White Pepper
1TBS Minced Garlic

  
Noodles
1 Large Carrot
2 Small/Medium Chinese Cucumber or Persian Cucumber
2 Large Handfuls Chinese Bean Sprouts (about half a bag)
2 Halves Chicken Breast (de-boned, fat removed)
1 Bag Hong Kong Style Homemade Noodles (油麵)

::INSTRUCTIONS::
 Sauce

1. Combine all ingredients and mix until smooth.
2. Add more sesame paste, rice vinegar, hot water, and/or minced garlic as needed to get to desired taste.
3. Place the sauce into the refrigerator.  The colder temperature will thicken the sauce.

**Remember the sauce will be mixed with noodles, chicken and vegetables, so a slightly saltier taste is best.

Noodles 

1. Rinse all vegetables.
2. Cut off the ends of the carrot and cucumbers.
3. Peel the carrot and cut off any imperfections. There is no need to peel the cucumber.
4. Using a metal grater, grate the carrot and cucumbers separately into thin strips. Put grated carrot and cucumbers into separate containers, cover, and place into refrigerator.


5. Blanche the bean sprouts for 2-3 minutes. The bean sprouts should be softer, but still slightly crunchy to the bite. Drain, then rinse with cold water. Drain again, put cooled bean sprouts into a container, cover, and place into refrigerator.

6. Steam the two chicken breast halves until just cooked. Make sure you do not over steam the chicken breasts or else the meat will become dry.
7. Once the chicken breasts are steam-cooked, let it cool 5-10 minutes, or until you can handle the chickent with your bare hands.
8. Using your fingers, peel chicken into thin strips.  You may cut the chicken into strips if you like, however, I find the peeled thin strips mix better.  Put peeled chicken strips into a container, cover, and place into refrigerator.

9. Boil noodles for 3 minutes.  Drain, then rinse with cold water.  Drain again, put noodles into a container, cover, and place into refrigerator.

**These type of noodles do not expand much, one fistful is generally enough for one person.

::SERVE::
In a shallow bowl or deep dish, place noodles at the bottom, then put separately in the center the carrots, cucumbers, bean sprouts, chicken strips, with a bit of minced garlic on top.  Use about 4-5TBS of sauce per person or as desired for taste.

ENJOY!