Recipe - Cold Mixed Noodles

1 pound Noodles
1 teaspoon Peanut oil
One half pound Roast pork
One half pound Bean sprouts
1 Or
2 Cucumbers
12 (up to)
15 Radishes

1. Parboil noodles as in "Parboiled Noodles #1/#2"; then toss in oil.
Refrigerate to chill (2 hours or more).

2. Shred roast pork. Blanch bean sprouts. Shred cucumbers and radishes.

3. Place the chilled noodles in individual bowls and the other ingredients
in separate serving dishes. To eat: the diner spoons 1 to 2 tablespoons, at
a time, of the meat and vegetables over his noodles and mixes them all
together. (If he wishes, he may toss the vegetables first in a dip dish of
vinegar.)

NOTE: This dish is eaten in summer. VARIATIONS:

1. For the peanut oil, substitute sesame oil.

2. For the pork, substitute either spiced beef, shredded; or One half pound
crabmeat stirfried briefly with 1 or 2 slices fresh ginger root, then
sprinkled with 1 tablespoon sherry.

3. For the vegetables, use the blanched bean sprouts and 2 scallion stalks,
minced; then toss with 2 tablespoons peanut oil, 1 tablespoon light soy
sauce, 1 teaspoon sesame oil, One half teaspoon sugar, salt to taste, and a dash
of pepper.

4. Serve the following sauce in a separate bowl to accompany the noodles:
Combine 1 tablespoon cornstarch, 1 teaspoon sugar and One half cup soy sauce and
cook, stirring, over medium heat until the mixture thickens and is smooth.
(The diner spoons some of the sauce over his noodles, then tops them with
about 1 tablespoon of each vegetable, tossed first in vinegar.)

5. Place the chilled noodles in a large serving bowl. Top with 1 cup cooked
pork and One half cup ham, both shredded; One half cup shrimp; 1 cucumber, peeled and
shredded; and egg threads, made with 2 eggs. In a second bowl, serve the
following sauce which has first been heated: 2 cups stock, 2 tablespoons
soy sauce, 1 tablespoon peanut butter, 2 teaspoons vinegar, One half teaspoon
salt, and a few drops each of Tabasco Sauce and sesame oil. (The diner
transfers some of the noodles and their topping to his own bowl and then
spoons some of the sauce over.)

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.