Cold noodles with spicy sauce from The Chinese Cookbook by Craig Claiborne and Virginia Lee

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • PinchOfSalt on July 22, 2013

    Substituted Chenkiang vinegar for the red wine vinegar that the recipe lists. Used pre-cooked Chinese egg noodles (Twin Marquis brand) that were marked as being suitable for being served cold. The sauce was delicious but the noodles' texture was way too soft. Next time I will get some thin uncooked "wonton" noodles and use the same variation on the sauce. Adding a last-minute scattering of freshly sliced scallion could be nice, too.

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