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Street Food….Chinese Noodles & Vegetables Recipe

October 7th, 2010 by Pamela Murski

Street foods have a rich and colorful history where all strata of society, from fishwives to royalty, have played a role in its evolution. Foods of the World—Street Food was chosen as the theme  for the September Culinary meeting. My friends hall and back porch were converted into the “street” from which delicious foods such as Italian and Caribbean kebabs and Bolivian  cheese empanadas were served. As we continued our “world tour” we sampled falafel from Arabia, spicy potato roti from India, and other delicious treats. Cranberry kvass is a popular thirst quencher in Russia. We were dubious about the mildly fermented creation, but were pleased to discover it was  actually quite good. A favorite recipe, Chinese Noodles and Vegetables, is below.

Chinese Noodles & Vegetables

Chinese Noodles & Vegetables


Serves 6
Served at room temperature, these noodles can be eaten by themselves as a main dish; they also make a delicious accompaniment to an Oriental kebab.

1 pound fresh Chinese egg noodles
3 carrots, scraped and shredded
2 Tbs. peeled and shredded fresh ginger root
½ cup rice vinegar
¼ cup light soy sauce
2 tsp. sugar
2 tsp. salt
4 tsp. sesame oil
2 cups shredded iceberg lettuce
4 scallions, cut diagonally in ½ inch pieces

Cook the noodles according to package directions until just tender; do not overcook. Drain and rinse with very hot water.  Steam the shredded carrots for a few minutes until just tender.  Make a sauce by combining the ginger root with the vinegar, soy sauce, sugar, salt, and sesame oil.  Toss the noodles with the carrots, lettuce, scallions and sauce. Let the dish set at room temperature until you are ready to serve.

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