Chinese Noodles With Snow Peas and Soy Dressing

Name: Chinese Noodles With Snow Peas and Soy Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup rice wine vinegar; ¼ cup soy sauce (I use low sodium); 2 tablespoons red wine vinegar; 1 tablespoon fresh lime juice; 1 tablespoon sugar (I've used Splenda); 1 garlic clove, pressed; ¼ teaspoon salt (may be omitted); 23-¾ cup vegetable oil; 1 (16 ounce) packagefresh Chinese egg noodles; 4 tablespoons oil, divided; 12 lb button mushroom, thinly sliced; 12 lb shiitake mushroom, stemed, cut into 1/2-inch cubes; 1 lb snow peas, strings removed; 12 lb mung bean sprouts; 1 large bunch green onion, thinly sliced; 3 tablespoons sesame seeds, lightly toasted

Servings: persons

¼ cup rice wine vinegar
¼ cup soy sauce (I use low sodium)
2 tablespoons red wine vinegar
1 tablespoon fresh lime juice
1 tablespoon sugar (I've used Splenda)
1 garlic clove, pressed
¼ teaspoon salt (may be omitted)
23-¾ cup vegetable oil
1 (16 ounce) packagefresh Chinese egg noodles
4 tablespoons oil, divided
12 lb button mushroom, thinly sliced
12 lb shiitake mushroom, stemed, cut into 1/2-inch cubes
1 lb snow peas, strings removed
12 lb mung bean sprouts
1 large bunch green onion, thinly sliced
3 tablespoons sesame seeds, lightly toasted

1
For Dressing:.
2
Whisk first 7 ingredients together in small bowl; gradually whisk in oil.
3
(Can be prepared 1 day ahead.
4
Cover and let stand at room temperature.
5
Rewhisk before using.
6
).
7
For Noodles:.
8
Cook noodles according to package directions;drain and refresh under cold water; drain again.
9
Transfer noodles to large bowl; toss with 1/4 cup (or less) oil.
10
Heat remaining 1/4 cup (or less) oil in large heavy skillet over high heat.
11
Add all mushrooms and cook until just barely tender, about 4 minutes; pour off oil, add mushrooms to noodles.
12
Toss noodles with enough dressing to season to taste.
13
Let stand 2 hours at room temperature.
14
(Can be prepared 1 day ahead.
15
Bring to room temperature before continuing.
16
).
17
Cook snow peas in large pot of boiling water 30 seconds.
18
Drain and refresh under cold water; drain again.
19
Add peas, sprouts, green onions and 2 tablespoons sesame seeds to noodles and toss gently.
20
Sprinkle remaining 1 tablespoon sesame seeds over and serve.

6138

kcal

Calories

596

Fat

134

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: ¼ cup rice wine vinegar, ¼ cup soy sauce (I use low sodium), 2 tablespoons red wine vinegar, 1 tablespoon fresh lime juice, and more.

Yes, Chinese Noodles With Snow Peas and Soy Dressing falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!