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How to Cook Chinese Pasta With Soy Sauce

by
author image Chance Woods
Chance Woods has been a personal trainer since 2002, specializing in fitness and nutrition. She holds a Bachelor of Science in dietetics.
How to Cook Chinese Pasta With Soy Sauce
People sharing noodles with brown sauce. Photo Credit XiXinXing/XiXinXing/Getty Images

A simple dish of Chinese cold noodles makes a wonderful summertime lunch or dinner and is popular street market fare in the evenings in China. These noodles can be dressed up with additional ingredients or a broth to serve as cold soup, or you can just toss them with a simple soy sauce dressing for a meal that's done in under 15 minutes. Add slices of chilled cucumber from your garden or bean sprouts for flavor and crunch.

Step 1

Bring about 6 cups of water to boil and add the dry vermicelli noodles, boiling for 6 to 8 minutes until the noodles are tender but not soft.

Step 2

Drain and rinse the vermicelli noodles.

Step 3

Stir the soy sauce together with hot oil, vinegar and sesame seeds in a large mixing or serving bowl if you are using the optional ingredients. Otherwise just add the soy sauce to the bowl.

Step 4

Toss the pasta with the soy sauce mixture, stirring until it is well-coated. Allow the pasta to cool to room temperature or cover it and store it in the refrigerator for up to two days before serving.

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Step 5

Add about 1/3 cup of chopped green onions just before serving the noodles, if desired. Serve the noodles either cold or at room temperature.

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References

  • "Pasta and Co. By Request"; Marcella Rosene; 2002
  • "The Herb Garden Gourmet"; Tim Haas and Jan Beane; 2009
  • "China to Chinatown: Chinese Food in the West"; J.A.G. Roberts; 2004
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