Chinese Noodle Salad
Ingredients
- 8 ounces (4 cups) uncooked fine egg noodles
- 1 small onion, thinly sliced
- 2 garlic cloves, minced
- 1 tablespoon oil
- 1 cup finely chopped, cooked shrimp, or crumbled firm tofu
- 1/2 cup (1 medium) shredded carrot
- 3 tablespoons soy sauce
- 1/8 teaspoon pepper
- 1/2 cup broth
- 2 tablespoons chopped fresh parsley or cilantro
- 2 tablespoons finely chopped peanuts
- Lemon wedges (optional)
Instructions
Cook noodles to desired doneness as directed on package. Drain, rinse with cold water. In large skillet over medium-high heat, cook onion and garlic in oil until crisp-tender. Add shrimp, carrot, soy sauce, and pepper, stir-fry about 1 minute. Stir in cooked noodles and broth. Serve immediately or refrigerate until thoroughly chilled. Garnish with parsley and peanuts, serve with lemon wedges, if desired. Makes 5 (3/4-cup) servings.
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JennyBee1
Oct 18, 2011
@Chef 3307556, Our recipes are all user-submitted, so we apologize if the original author left out a bit of information. Chicken or vegetable broth would likely work fine for this recipe. Thanks! --Editor of RecipeLion
Chef 6916697
May 26, 2010
This sounds like something I'd serve hot also. I'd been looking for a good stir fry recipe.
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