COLD NOODLE DISH RECIPES

Steps:

• Make the sauce by mixing all sauce ingredients in a bowl. Taste and adjust the seasoning if necessary - there should be a powerful sesame flavour and it should be reasonably salty (perhaps slightly over, because it will dilute when you mix with the noodles). Sourness and sweetness (from the vinegar and sugar respectively) should be in the background, but not prominent.
• Add noodles to lightly salted water and cook according to packet instructions.
• Add beansprouts to the bubbling pot 90 seconds before the noodles are finished cooking
• Drain the noodles/beansprouts, reserving the cooking water
• Add around 150-200ml of the cooking water to the sauce and mix - this will loosen the sauce and lighten its colour, meaning it will give the noodles a glossy coating when mixed.
• To serve, place the noodles/beansprouts in a bowl and scatter over the spring onions. Top with the loosened sauce and allow the diner to mix for themselves.
• Optional - serve with Taiwnaese cucumber salad and/or chilli oil (I like Lee Kum Kee Chinese chiu chow chilli oil).

Steps:

• In a large bowl, toss together the tomatoes and salt. Let sit until juicy, about 10 minutes.
• Meanwhile, bring a large pot of water to a boil. Cook the noodles according to package instructions, drain and rinse under cold water. Set aside.
• Add the vinegar, soy sauce, sugar, garlic, mustard and sesame oil to the tomatoes, and toss with a spoon until well combined. Stir the filtered water into the tomatoes and sprinkle the surface of the broth with the sesame seeds, radishes and scallions.
• Right before serving, add the ice to the broth. Divide the noodles among bowls, and ladle in the broth and any unmelted ice, making sure each serving gets a nice sprinkling of tomatoes, radishes, scallions and sesame seeds.