How long does it take to make Cold noodle salad?
Rice noodle salad: cook about 5 minutes until the noodles soften, drain, and toss with vegetables and a dressing of soy sauce, sesame oil, lemon, ginger and garlic; roasted peanuts on top.
18 minTotal
8 minActive time
10 minSetting
Step by Step
| # | What to do | How long |
|---|
| 1 | Cook the pasta in plenty of boiling salted water (4¼ cups of water and a heaping teaspoon of salt for every 4 oz of pasta), following the package directions (taste about 2 minutes early) | 10 min |
| 2 | Drain | 3 min |
| 3 | Transfer immediately to a bowl of cold water to stop the cooking, and drain again | 3 min |
| 4 | In a small bowl, whisk the oil, lemon juice and salt | 1 min |
| 5 | Toss the noodles with the dressing | 1 min |
How to Tell It's Done
- until al dente
- until smooth
- until evenly coated
Common Mistakes
- The water should taste like a seasoned soup, not like sea water: a heaping teaspoon of salt per liter. Add the salt once the water is boiling.
- Noodles rinsed in cold water stop cooking and lose their surface starch: they don't stick together, and the dressing coats each one.
More Ways
- Dressing for cold rice noodles: sesame oil, soy sauce, ginger and garlic with a little sweetness, and roasted peanuts in the salad.
- Cold noodle salad: a dressing of rice vinegar, sesame oil and soy sauce, carrot in thin strips, and toasted sesame seeds on top.
The full recipe: Cold noodle salad →
Recipes with Cold noodle salad
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