Shanghai-ish Cold Noodles

Total Time: 50 mins Preparation Time: 40 mins Cook Time: 10 mins

Ingredients

• Servings: 3
• 3/4 lb fresh ramen noodles or 3/4 lb soba noodles or 3/4 lb fresh egg noodles
• 1/2 cup julienned carrot
• 1/2 cup mung bean sprouts
• 1/2 cup extra firm tofu, cut in 1/2-inch blocks
• 1/2 cup julienned boiled ham
• 3 tablespoons smooth peanut butter or 3 tablespoons tahini
• 2 teaspoons sugar
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar or 1 tablespoon wine vinegar or 1 tablespoon cider vinegar
• 1 tablespoon toasted sesame oil (use an asian variety if possible)
• 2 tablespoons water
• 1 medium garlic clove, minced (optional)
• 1 pinch chili powder (optional) or 4 -6 drops hot sauce (optional)

Recipe

• 1 blanch your vegetables - drop them in a wire sieve, place the basket into the boiling water for 1 minute, then transfer the vegetables to a bowl of ice water to shock. repeat with any other vegetables; use the same pot of water for all. drain thoroughly, pat dry with paper towels, and refrigerate at least 30 minutes.
• 2 prepare noodles according to package directions. when cooked, transfer to ice water, or rinse under cold running water until cool.
• 3 mix dressing in blender, or use immersion blender. if mixing by hand, combine peanut butter (or tahini) and sugar in a bowl. whisk in liquid ingredients until smooth and homogenous.
• 4 combine noodles, additions, and dressing. toss well and serve cold. serves 3 as an entree (2 if they're very hungry), 6 as an appetizer/side dish.