There have been huge heat waves in many places for the past couple of months. According to the National Weather Service, most states in the U.S. had at least one region where the temperature hit 90 degrees. We gladly had good ol’ friends we met in Shanghai visit us from Los Angeles at the end of August. Apparently, San Francisco’s weather gave them a great relief.
The heat wave in China this year was even worse. For the entire month of July and the first half of August, eastern China including my hometown Shanghai baked in a record-breaking heat wave with an average temperature of 102 degrees. The current highest record was 105.4 degrees. OMG! People die because of the weather! My Facebook feeds were full of complaints about how nasty the weather was in Shanghai. I was concerned…
I certainly remember how bloody hot the Shanghai weather could be during summer time and how freezing cold it is in winter. If you ask me what I dislike about Shanghai, the answer is pretty obvious here. The heat seriously could kill everything and that includes your appetite! I lost substantial amount of weight in every summer because I hardly felt like eating anything!
However, there’s an exception – Shanghai Cold Noodles. Other than swallowing tons of cold watermelons and ice creams, the only other thing I would be wanting to eat was this typical noodle from Shanghai cuisine. Kudos to mom!!!
Drizzle and toss cooked noodles with some sesame oil or olive oil, then set them in the fridge. This little trick can keep the noodles from being pasty for a few days and allows you to make a really quick and yummy lunch with them anytime you want.
It’s September now. I know you are expecting a nice fall but the indian summer just started, at least here in San Francisco. Add this Shanghai Cold Noodles in your summer recipe list. I hope you enjoy it!Print
Shanghai Cold Noodles With Peanut Butter Sauce
- Category: Main Course
- Cuisine: Chinese
- 2 oz chicken breast
- 1 bundle of thin rice noodles (2 oz)
- 1/3 cup baby carrots, cut into strips
- 1/3 cup cucumber, cut into strips
- Sesame seeds
- Sriracha sauce (optional)
For the peanut butter sauce:
- 1 tablespoon peanut butter
- 2 tablespoons milk
- 1/2 teaspoon balsamic vinegar
- 2 teaspoons low sodium soy sauce
- 1 teaspoon brown sugar
- 2 teaspoons sesame oil
- 0.2 oz ginger, minced
- For the sauce, add peanut butter and milk in a small bowl, press the peanut butter against the bowl by the back of a small spoon. Stir until smooth. Add vinegar, low sodium soy sauce, brown sugar, sesame oil and minced ginger. Stir and set aside. (Add more soy sauce if desire.)
- In a saucepan, bring a quart water to a boil and add chicken breast to cook for 5 minutes or until the chicken is thoroughly cooked. Remove chicken and set aside to cool down. (While cooking the chicken, cut the vegetables. Spend time wisely.)
- Follow the instructions on noodle package to cook noodles by using the chicken broth in the same saucepan. Normally cook in the boiling water for 3-4 minutes.
- Remove the cooked noodles from heat and rinse with cold water, then drain. Toss with 1 tsp sesame oil and set aside.
- Gently tear the cooled chicken into strips by following the meat grid.
- Place the noodles, vegetables, and chicken in a bowl or on a serving plate. Pour the peanut butter sauce on top and sprinkle some sesame seeds as topping. If you like spicy, squeeze some Sriracha sauce into it. Your lunch is ready!
- Serving Size: 1