Shanghai-Ish Cold Noodles Recipe

Name: Shanghai-Ish Cold Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 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; Dressing; 3 tablespoons smooth peanut butter or 3 tablespoons tahini; 2 teaspoons white sugar; 2 tablespoons soy sauce; 1 1 tablespoon white 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)

Servings: persons

3/4 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
Dressing
3 tablespoons smooth peanut butter or 3 tablespoons tahini
2 teaspoons white sugar
2 tablespoons soy sauce
1 1 tablespoon white 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)

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.

494

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 14 ingredients. The key ingredients include: 3/4 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, and more.

Yes, Shanghai-Ish Cold Noodles 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!

Shanghai-Ish Cold Noodles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions