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Cold Sesame Noodles

  • 4 ounces Egg Noodles
  • 4 ounces Napa Cabbage (shredded)
  • 4 ounces Red Peppers (shredded)
  • 4 ounces Snow Peas (shredded)


  • 2 ounces Peanut Butter
  • 2 ounces Sesame paste
  • 1 ounce Vegetable Oil
  • 1 ounce Chicken Base (mixed with ½ cup water)
  • 1 ounce Fresh Ginger Juice
  • 1 ounce White Vinegar
  • 1 ounce White Sugar
  • 1 ounce Soy Sauce
  • ½ ounce Garlic (chopped)
  • Salt and Pepper to taste

Method of Preparation:

Boil egg noodles until soft. Drain and leave in the refrigerator to cool. Mix all the sauce ingredients together until well blended. When ready to serve, top egg noodle with shredded vegetables and then top with sauce.

Serves 4

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