Eat For Eight Bucks: Cold Noodles Recipe

Name: Eat For Eight Bucks: Cold Noodles Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces ramen, soba, or egg noodles; 1/4-1/2 cup each of at least 3 or 4 of the following toppings:; Carrots, julienned and blanched for 30 seconds; Corn kernels, fresh (blanched for 1 minute) or canned; Mung bean sprouts, blanched for 1 minute; Cucumbers, de-seeded and julienned; Plain omelet, sliced in strips; Extra-firm tofu, in 1/2-inch cubes; Ham, sliced in strips; Cooked chicken, shredded; Sesame dressing (recipe follows); Sesame seeds or crushed peanuts (optional); 3 tablespoons peanut butter or tahini; 2 teaspoons white sugar; 2 tablespoons soy sauce; 1 tablespoon rice, wine or cider vinegar; 1 tablespoon dark (Asian) sesame oil; 2 tablespoons water; 1 medium clove garlic, minced (optional); Chili powder or hot sauce (optional, to taste)

Servings: persons

12 ounces ramen, soba, or egg noodles
1/4-1/2 cup each of at least 3 or 4 of the following toppings:
Carrots, julienned and blanched for 30 seconds
Corn kernels, fresh (blanched for 1 minute) or canned
Mung bean sprouts, blanched for 1 minute
Cucumbers, de-seeded and julienned
Plain omelet, sliced in strips
Extra-firm tofu, in 1/2-inch cubes
Ham, sliced in strips
Cooked chicken, shredded
Sesame dressing (recipe follows)
Sesame seeds or crushed peanuts (optional)
3 tablespoons peanut butter or tahini
2 teaspoons white sugar
2 tablespoons soy sauce
1 tablespoon rice, wine or cider vinegar
1 tablespoon dark (Asian) sesame oil
2 tablespoons water
1 medium clove garlic, minced (optional)
Chili powder or hot sauce (optional, to taste)

1
Assemble desired toppings and refrigerate for at least 30 minutes before serving.
2
Blanch all of your vegetables in the same pot of water. Load one vegetable into a sieve or wire basket that rests comfortably on the rim of the pot, and plunge into boiling water. When vegetable is done, remove the sieve from the pot and transfer contents to a bowl of ice water. Repeat with remaining vegetables.
3
Cook noodles according to package directions. Drain and shock in ice water or rinse under a cold tap until cool to the touch. Drain.
4
and toss to coat.
5
Puree all ingredients in blender until smooth.
6
If mixing by hand, place tahini or peanut butter and sugar in a medium bowl and gradually whisk in wet ingredients until mixture is creamy and uniform. If desired, stir in garlic and hot sauce or chili powder to taste.

459

kcal

Calories

Fat

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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 20 ingredients. The key ingredients include: 12 ounces ramen, soba, or egg noodles, 1/4-1/2 cup each of at least 3 or 4 of the following toppings:, Carrots, julienned and blanched for 30 seconds, Corn kernels, fresh (blanched for 1 minute) or canned, and more.

Yes, Eat For Eight Bucks: Cold Noodles Recipe falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!