Yunnan-Style Cold Rice Noodles 4.000

Sarah L. Voisin

Jun 27, 2007

The assertive dressing can be made several days in advance, but the salad should be eaten within a few hours after it is composed. Prep the vegetables before you cook the noodles, and the dish will come together easily. Be sure to use fresh ingredients.

Servings: 4
  • For the noodles
  • 8 ounces dried rice noodles
  • 1 large egg, lightly beaten
  • 1 medium carrot, peeled and shredded (about 1 cup)
  • 4 ounces Chinese spinach or baby spinach leaves, stemmed and blanched briefly, then drained and coarsely chopped
  • 1 medium seedless cucumber, peeled and cut into julienne (very thin strips)
  • 4 ounces bean sprouts, blanched briefly and drained
  • 2 medium cloves garlic, minced
  • 1 tablespoon minced ginger root
  • 4 ounces cooked boneless, skinless chicken breast, cut into cubes
  • 1/2 cup coarsely chopped cilantro leaves
  • 2 tablespoons finely chopped scallions, for garnish
  • For the dressing
  • 1/2 cup light soy sauce
  • 1/4 cup Chinese vinegar, such as Chinkiang brand
  • 2 teaspoons sesame oil
  • 1 tablespoon Chinese chili paste
  • 2 teaspoons sugar
  • 1 tablespoon minced ginger root
  • 1 tablespoon minced garlic
  • 3 scallions, white and light green parts, finely chopped


Cook the noodles according to package directions; drain and rinse well. Set aside.

While the noodles are cooking, make the dressing: Combine the soy sauce, Chinese vinegar, sesame oil, Chinese chili paste, sugar, ginger, garlic and scallions in a small bowl, stirring to mix well. Set aside.

Spray a small skillet with nonstick cooking oil spray. Heat over medium heat and add the egg, turning the skillet so the egg covers the bottom of the skillet in a thin layer. Cook until firm, then transfer to a cutting board to cool. Cut into thin shreds and set aside.

To serve, arrange the noodles in the center of a platter. Create concentric rings around the edge of the noodles with the carrot on the outside, then the spinach, then the cucumber. Make 2 small piles of the bean sprouts at opposite ends of the platter, then create 2 piles of shredded egg on top; in the center, place the minced garlic and ginger, then the chicken and cilantro, and garnish with the scallions. Serve immediately, with the bowl of soy sauce-vinegar dressing on the side.

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Recipe Source

Adapted from former Washington restaurateur Shirley Lung, a cooking demonstrator at this year's Smithsonian Folklife Festival on the Mall.

Tested by Pam Kendrick.

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