Stir fried cold noodles with Chinese vegetables

If you have a potluck or just have a ton of people coming over, then you can make this in a cinch! Hot summer days are when you just don’t want to eat anything hot. Great! This dish will help you cool down and is a definite crowd pleaser. 

Currently listening to old rock music…I have never felt so uneducated listening to music. My friend is absolutely adamant that I learn the rocker ways.

Anyways, to the recipe!

To minimize the time in front of your hot and humid stove and wok, make sure your pan is SCREAMING hot. I have spent too many days sweating myself to death simply for the sake of my dinner. I hope I can spare you this pain with these noodles.

A classic tradition of Chinese people, make noodles especially “cold” noodles for all your guests because one, its quick and easy, two, everybody loves noodles.

Of curse add in pork, beef, or even shrimp instead of chicken. Make it yours. The nice thing about these noodle dishes is that you can do absolutely whatever you want with them, and they still taste great.


Stir-fried cold noodles


•1 chicken breast thinly sliced and marinated with 1 1/2 tsp. Of rice vinegar or Chinese cooking wine + 2 tbsp. Light soy sauce + 1 tsp. Fresh ginger + 1/2 tsp. Sugar for 1 hour to overnight

• 3 large bok choy with leaves and stems separated, thinly slice stems and roughly chop up leaves

• 1 cup black wood ear fungus or mu- er soaked and thinly sliced

• 1/4 larger carrot thinly sliced

• 2 scallions thinly sliced

• 5-6 packages dried bean or glass noodles, soaked

• lots of soy


• olive oil


  1. Cook chicken first in a little oil and once it’s no longer pink and cooked thoroughly set aside the chicken plus any juices that may form into a separate bowl. DO NOT CLEAN THE PAN OR TURN OFF THE HEAT
  2. Add some more oil if need be and then add in the carrots and wood ear fungus along with tablespoon of soysauce, cook until the carrots are tender about 2-3 minutes. Then add in the bok-Choy STEMS and scallions(or green onions which are the same thing) and cook covered for about 2 minutes then add in the bok Choy leaves and a pinch of sugar. Taste and add soysauce/salt if need be. Once leaves are cooked down remove vegetables from the pan and set aside into another separate bowl. AGAIN DO NOT CLEAN PAN OR TURN OFF HEAT.
  3. Make sure the pan is very hot and then add in the JUICES ONLY of the chicken. Once the juice have reduced (or aren’t as watery) add in the strained bean noodles and stir for about a minute. Then add in chicken. This is where you need your soysauce now. Preferably use light soy sauce and just keep adding until you reach a suitable saltiness. Then turn of the heat and place in a large container/bowl.
  4. This can be served hot or cold, though it tastes better cold. If you wish to eat them cold allow the noodles to cook completely. Before serving or eating add in the vegetables and mix them altogether.

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