Cold Chinese-Inspired Noodles

This Chinese-inspired dish is perfect for any dinner party. It only takes 15 minutes to put together and then you can put it into the fridge until you are ready to serve, plus it serves a crowd. No re-heating required. Wait to add the cashews until just before serving, if they are added too early they will become mushy.

This is a recipe that my family has been making for years. One time my mom and I weren’t paying attention and overheated the oil so when we added the coriander instead of simply sizzling, the mixture EXPLODED all over the kitchen. This is no exaggeration; there was sauce on our faces, the walls, the floor, even reaching into the dining room. To this day I think there may still be remnants of soy sauce on the ceiling. Just to be cautious, slowly add the coriander and stand back as it sizzles.

Cold Chinese-Inspired Noodles

Key Ingredients in This Recipe

• Broccoli – I add raw broccoli florets to this recipe – I like the crunch of the fresh broccoli.
• Cashews – The cashews add a nutty, crunch garnish to this recipe. I recommend waiting to add the cashews until just before serving so they don’t get soggy in the sauce.
• Chili oil – The chili oil adds just a hint of spice to this recipe. Either buy some at the store or make your own by following my recipe here (just swap vegetable oil for olive oil).
• Coriander – Coriander is a spice produced from the cilantro plant. While some places use the term “coriander” interchangeably for fresh cilantro and seeds from the plant, I use it to refer to the seeds. Coriander seeds have a lemony flavor and are typically roasted before they are ground. Cooking the ground coriander in the oil helps to flavor the oil.

How to Make Cold Chinese-Inspired Noodles

1. Cook the noodles. Bring a large pot of water to a boil over medium-high heat. Add the noodles and cook, stirring occasionally, until al dente, about 6 minutes. Drain the noodles and set aside in a large serving bowl.
2. Heat oil. Heat the vegetable and sesame oil in a small saucepan over medium heat. Add a single cashew to the oil mixture. When small bubbles form around the cashew, the oil is hot enough. Remove the cashew from the hot oil and remove the saucepan from the heat.
3. Add coriander and soy. Stir the coriander and soy sauce into the oil. Stand back as you do this because the mixture will crackle and sizzle.
4. Add chili oil and pour over noodles. When it stops sizzling, stir in the chili oil. Pour the oil mixture over the noodles and toss to coat the noodles evenly.
5. Add broccoli and green onions. Add the broccoli and green onions and continue to toss until all the ingredients are combined.
6. Serve or chill the noodles. Refrigerate until ready to serve then top with the cashews and sesame seeds.

Other Recipes to Try

If you enjoy this recipe, I recommend checking out some of these:

• Shrimp Toast Recipe
• Crispy Orange Chicken
• Mongolian Beef

Cold Chinese-Inspired Noodles

Print Pin

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Serves 6

US Customary – Metric

Ingredients:

• 1 pound angel hair pasta
• ¾ cup vegetable oil
• 2 ½ tablespoons sesame oil
• 3 tablespoons ground coriander
• ¾ cup soy sauce
• 1 teaspoon chili oil
• 1 head broccoli, cut into florets
• 4 green onions, thinly sliced
• 1½ cup chopped cashews
• 1 teaspoon sesame seeds

Instructions:

• Bring a large pot of water to a boil over medium-high heat. Add the noodles and cook, stirring occasionally, until al dente, about 6 minutes. Drain the noodles and set aside in a large serving bowl.
• Heat the vegetable and sesame oil in a small saucepan over medium heat. Add a single cashew to the oil mixture. When small bubbles form around the cashew, the oil is hot enough. Remove the cashew from the hot oil and remove the saucepan from the heat.
• Stir the coriander and soy sauce into the oil. Stand back as you do this because the mixture will crackle and sizzle.
• When it stops sizzling, stir in the chili oil. Pour the oil mixture over the noodles and toss to coat the noodles evenly.
• Add the broccoli and green onions and continue to toss until all the ingredients are combined.
• Refrigerate until ready to serve then top with the cashews and sesame seeds.

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