Ingredients:

•     1 lb. fresh egg noodles
•     4 chopped scallions
•     2 tsp. chili oil
•     2 tsp. sesame seed oil
•     2 tbsp. white vinegar
•     4 tbsp. sugar
•     1 1/2 tsp. salt
•     1/2 tsp. pepper
•     1/4 c. chopped red pepper
•     4 tbsp. cooking oil (vegetable or peanut)

Directions:

1. Cook noodles in boiling water for 3 minutes and drain. Rinse under cold water until cool. Shake off excess water and set aside. Cut noodles with scissors.
2. Heat 4 tbsp. oil in wok or frying pan. When oil is hot, put in rest of ingredients and stir 1 minute. Remove from heat and immediately add to noodles. Allow to cool.

Ingredients:

•     1/4 cup sesame oil
•     1 tablespoon Chinese chili sauce
•     2 1/2 tablespoons soy sauce
•     2 tablespoons juice from pickled ginger
•     1 1/2 tablespoons lemon juice
•     2 1/2 tablespoons Japanese rice vinegar
•     2 1/2 tablespoons granulated sugar
•     1/2 teaspoon kosher salt
•     1/2 pound very thin fresh Chinese egg noodles
•     Grated rind of 1 lemon
•     2 tablespoons black sesame seeds, toasted in a dry, heavy skillet until fragrant
•     3/4 cup thinly sliced scallions

Garnish:

•     Grated red radish
•     Julienne of scallions (both green and white)
•     Toasted black sesame seeds

Directions:

1. In a bowl combine the oil, chili sauce, soy sauce, pickled ginger juice, lemon juice, rice vinegar, sugar and salt. Whisk to blend and set the bowl aside.
2. In a colander fluff the noodles to separate and untangle the strands.
3. Bring a large saucepan of water to a rolling boil. Add the noodles and swish them gently with chopsticks. Let them cook for 2 minutes or until the noodles are tender but still have some bite. Drain them, plunge them briefly into ice water, then drain again. Shake the colander to remove excess moisture and transfer the
4. noodles to a bowl.
5. Whisk the dressing again to combine it. Toss the noodles with just enough of the dressing to moisten them well, using your fingers to coat and separate the strands. Let the noodles sit for 10 minutes.
6. Taste the noodles. If they seem dry, add a bit more dressing and toss again. Add the lemon rind, black sesame seeds and scallion rings and toss well.
7. Taste the noodles again. They should be bright and sparkly. Cover them tightly and refrigerate up to one day.
8. To serve: Bring the noodles to room temperature. Mound the noodles in a bowl or twirl them in individual bowls. Garnish each dish with grated red radish, scallion and black sesame seeds.

Ingredients:

•     ¾ lbs Chinese noodles
•     1 tbsp sesame oil
•     2 eggs
•     1 cup cooked shredded beef or pork
•     ½ cup shredded boiled ham
•     1 cup shredded cucumber
•     ½ cup cooked shelled shrimp

Sauce:

•     2 tbsp sesame oil
•     ½ tsp salt
•     1 tbsp sesame paste
•     1 tbsp red pepper oil or 1 tsp Tabasco
•     2 tbsp soy sauce
•     2 tsp vinegar
•     2 cups broth or water
•     ¼ tsp MSG

Directions:

1. Drop noodles into boiling water. When water boils up again, add cold water and bring to boil once more. Drain noodles, mix with 1 tbsp sesame oil, and chill in refrigerator.
2. Beat eggs and fry in thin layers with small amount of oil. Shred fried egg.
3. Arrange shredded eggs, beef, ham, cucumber, and shrimp on top of chilled noodles.
4. Make sesame paste by grinding sesame seeds in mortar.
5. Make red pepper oil by heating 2 tbsp oil and frying 3 red peppers until they turn dark. Remove peppers and use oil only.
6. Mix all sauce ingredients thoroughly and serve sauce separately in a bowl. Pour sauce over noodles and shredded ingredients just before eating.

Note: Peanut butter may be substituted for sesame paste.

Ingredients:

•     8 c. chicken broth
•     1/2 lb. chicken, skinned, boned & cut into small pieces
•     3 carrots, sliced
•     2 tbsp. light soy sauce
•     1 tbsp. sugar
•     1 tbsp. sherry
•     1/2 tsp. ground ginger
•     4 oz. rice vermicelli, broken into 1 inch pieces

Directions:

1. In a large soup pot place chicken broth. Bring to a boil over medium-high heat.
2. Add chicken, carrots, soy sauce, sugar, sherry and ginger; reduce heat. Cover. Simmer for 20 minutes. Bring to a boil.
3. Add vermicelli. Cook over medium-high heat for 15 minutes. Skim off fat.

Ingredients:

•     2 tbsps cooking oil
•     2 cloves garlic, minced
•     1 cm ginger, minced
•     6 cups water
•     3 tbsps Concentrated chicken stock (Maggi ®)
•     1 tbsp sliced preserved cabbage (optional)
•     12 fish balls
•     ½ tsp sesame oil
•     Pepper to taste
•     300gm thin rice vermicelli (mai fun)

Garnishing:

•     1 cup bean sprouts, tailed and blanched
•     1 stalk celery, cut into 1 cm sections
•     1 stalk of scallion/spring onions, finely chopped
•     ¼ cup sliced fried shallot

Directions:

1. Heat oil, stir fry garlic and ginger until aromatic
2. Add in water and bring to a boil. Add chicken stock and preserved cabbage, simmer for 5 minutes.
3. Stir in fish balls, sesame oil and pepper to taste; cook for 5 minutes until done.
4. When serving, place vermicelli into individual bowls. Add garnishing and pour hot soup over the vermicelli.