My daughter and I love cold Chinese noodles, and we could eat them every day in the summer! My daughter requested cold Chinese noodles for her bento, so I came up with a way to keep the noodles from sticking together.Recipe background:For the past few years, I've occasionally made this for summer bentos, but this time I wanted to make it popular (haha), so I'm sharing the recipe now!

Korean Chinese noodles? What? Are you insane FoFa? Well, maybe i just suck at naming. What it is, i took a Chinese noodles recipe, made some modifications, and here it is. Mostly because i didn't have the Chinese ingredients, but do maintain a small amount of Korean, like gochujang, which life isn't worth living without.Ok, maybe a little stretch there, but seriously, i love the stuff.This isn't really difficult in any sense, or time consuming.You could actually, double the noodles, double the meat, and it would give you more, and be just a little spicy.I would say this is medium spicy as is, unless you are capsaicin challenged, then it would be very spicy.

The weather is beginning to get warmer, so I wanted to make lightly salty chilled Chinese noodles.Feel free to adjust the amount of salt. I served this to my child, so I reduced the quantity of salt to 1/2 teaspoon.If you add 1 tablespoon of lemon juice, the sauce will be more round and you'll be able to even drink up the soup. If you like your soup tart, then add plenty. Recipe by John Lee Cooker

These shrimp are cooked and served with shiitake mushrooms, Chinese eggplant, bell peppers, Chinese noodles, and a delicious soy and Chinese oyster sauce.

I was craving some Chinese noodles. Decided to make my own, with what I had in the house. Came out delicious. My family loves it, especially my picky toddler.

I've been having these chilled Chinese noodles since I was little.You can add any toppings you want. Recipe by saijun

I used to use a hand-cranked pasta machine. People have only 2 hands...to be able to turn the handle and to catch the noodles at the same time is an amazing feat! I always had to ask someone to help me whenever I made noodles. Now I have a motorized pasta machine, so I can make noodles by myself.I used powdered lye (kansui). I measure it out each time in grams and dissolved it in water.The finished noodles aren't yellow; they're actually a very very pale green.When you boil the noodles, they'll take on that smell and yellow color of Chinese noodles. Recipe by rokokoA

This is a great way to use tougher cuts of beef when you want to make Chinese food. The beef will turn out tender and full of flavor.https://youtu.be/RinQku8QYiw

For people who live overseas and want to eat Chinese style noodles in dishes like hiyashi chuuka (cold noodles), yakisoba (pan fried noodles), and ramen. I've solved your problem!By cooking pasta with baking soda, the alkali reaction makes the pasta take on a Chinese noodle-like fragrance and texture. Please give it a try. Recipe by so208939

14 net carbsRecipe from Weight Watchers New Complete CookbookA different twist on plain old chicken noodle soup! I like this and played with what I had on hand. I hate cutting matchsticks so I shredded my carrots. Only had regular bok choy so trimmed down the head I had and cooked a little longer.

I was desperate to eat hiyashi chuuka (cold noodles) and Yakisoba (stir-fried noodles)!I get worried about the expiration date of Chinese noodles in Asian food shops.But I can eat them whenever as I know this secret technique.They are a thick type of Chinese noodles, but I like them because of the unique texture!I prefer "capellini," a very thin variety of pasta to make cold pasta dishes, they're the best.Pasta is inexpensive, so it's economical.I was thrilled about the quality of the noodles without using "Kansui." Please give it a try. Recipe by Popotankobu

This is my mother's recipe. This homemade sauce is much better than the soup sachet included in the noodle packet.Tip the cooked noodles in a colander, run under water and drain really well. To avoid watery cucumbers, julienne the cucumber and rub with some salt gently. Run under water and squeeze out the excess moisture well before serving. Otherwise, the sauce will become diluted. Recipe by momoco