Rebekah Lin Jewell
"The Art of Chinese Cooking"
Cold Spicy Noodles
(serves 5 to 8)
1) 12 oz. fresh Egg Noodles or Spaghetti Noodles (see recipe below)
2) 2 medium Chicken Breasts - about 1 lb. (see recipe below)
3) 1 cup Bean Sprouts (see recipe below)
4) 1 cup shredded Carrot
5) 1 cup shredded large Cucumber (in a separate bowl from the Carrot)
6) 2 to 3 tbs. chopped roasted Peanuts
7) Seasoning Sauce (see recipe below)
1) Arrange the noodles, chicken breasts, drained bean sprouts, carrot and cucumber on a
2) Refrigerate 3 to 4 hours.
3) Pour seasoning sauce over the dish and sprinkle the roasted peanuts just before serving.
4) Serve cold.
1) The Noodles
2) 2 tbs. Sesame Oil
1) Cook the fresh noodles in 10 cups of boiling water for 5 minutes, then drain. (If spaghetti noodles
are used, follow directions in the package.)
2) Sprinkle with the sesame oil and mix well. Set aside to cool.
1) The Chicken
2) 1 tbs. Rice Wine
3) 1 slice Ginger - smashed
4) 1 Green Onion - smashed
5) Cold Water
1) Place the chicken breasts in a deep pot of cold water and cook over high heat until water boils.
2) Add the rice wine, ginger and green onion.
3) Turn heat to medium low and cook 15 to 20 minutes.
4) Remove and drain.
5) Shred the chicken into thin strips.
The Bean Sprouts
1) Boil the bean sprouts in boiling water for 30 seconds.
2) Remove and drain.
3) Soak in ice water.
The Seasoning Sauce
1) 7 tbs. Soy Sauce
2) 3 tbs. Sesame Paste
3) 2 tbs. Rice Vinegar
4) 2 tsp. Sugar
5) 1 tbs. Chili Oil
6) 3 tbs. minced Green Onion
7) 1/2 tbs. minced Garlic
8) 1/2 tbs. minced Ginger
9) 2 tbs. Sesame Oil
10) 1/2 tsp. toasted Sichuan Peppercorn Powder
1) Mix all the ingredients together.
Smoked Tofu Salad
(serves 2 to 3)
1) 4 oz. shredded smoked Tofu
2) 1 1/2 cups shredded Carrot
3) 1 1/2 cups shredded Snow Peas - about 3 oz.
4) 1 tbs. minced dried Shrimp
5) 1 tbs. Rice Wine
6) 1 tbs. Sichuan preserved Mustard Stems - minced
7) 2 tbs. Chinese Parsley (Cilantro) - minced
8) 1 tbs. toasted Sesame Seeds for garnish
9) The Sauce for the Salad (see recipe below)
1) Shred the tofu, carrt and snow peas. Set aside.
2) Soak the dried shrimp in rice wine and 1 cup boiling water for 20 minutes, then mince the
dried shrimp, the mustard stems and the parsley. Set aside.
3) Bring 8 cups of water to a boil and add the tofu. Then bring the water again to a boil.
4) Add the carrot and snow peas and parboil for 45 seconds.
5) Remove and drain, then plunge into ice water and drain again.
6) Place the tofu, carrot and snow peas on a platter or bowl and add the shrimp, mustard
stems and parsley.
7) Pour the sauce over just before serving.
8) Sprinkle sesame seeds on top.
1) 4 tbs. Soy Sauce
2) 4 tbs. Sesame Oil
3) 1/2 tsp. Salt
4) 1 to 2 tsp. of Chili Oil (optional)
1) Mix thoroughly.
2) Add the chili oil to the sauce if you want it to taste spicy.
In the studio kitchen with Rebekah
Lin Jewell (right) and Lindsey Gustin (left)