Chinese Cold Pasta, much like the name suggests, is a dish that is originates from China. It comes from the Szechuan region but is found all over China in the summer months as an easy, cheap, and quick cold dinner. This dish has slowly become Americanized in that when you google it it typically has a heavy or thick peanut dressing, lots of noodles, and lots of protein. This recipe unites two cultures because it combines two versions of the same dish.

This Chinese Cold Pasta has a sesame based dressing and is loaded with fresh vegetables along with the pasta. Typically, this recipe is a perfect way to get rid of whatever vegetables you happen to have on hand as well as whatever protein is in the fridge. This version of the recipe happens to contain my favorite vegetables, but you can change it as you please.

The story behind this recipe dates back to my Grandpa, who at the time was a professor at Texas A&M. While there, he mentored a Chinese grad student. My grandparents were adventurous eaters and, as a way to introduce the Chinese immigrants into the community, they invited him and his wife over for dinner. They told them to bring something filling as my dad and uncle would be coming home from a long day of sports under the Texas sun.

The original recipe that Ned’s (grad student) wife Maria brought over from China could not be made, as College Station did not have many of the Chinese vegetables she was used to cooking with, so she improvised. That’s why the only written part of the recipe is the sauce;; you improvise with whatever vegetables you have on hand or are at the local store. Now there is a much larger selection of Asian vegetables at most grocery store sand we can make a more authentic version of the recipe but growing up it was a filling summer dinner that made for great leftovers and was made with whatever was in the pantry or vegetable drawer.

This recipe has many steps but overall is very easy. The bulk of the recipe time wise is spent chopping vegetables or making the sauce. So don’t be intimidated by the long recipe. This recipe serves 6 and keeps very well as leftovers so feel free to eat if for a few days.

Serves: 6 (as main)

Sauce Recipe  

Ingredients

• ½ cup Sesame Paste (Tahini)                     
• ½ cup Low Sodium Soy Sauce       
• 2 tbsp. Worcester Sauce                
• 2 tbsp. Sugar
• 2 tbsp. Sesame oil
• 2 tbsp. Green Onion (chopped)
• 2 tbsp. fresh Ginger Root (peeled and minced)                 
• 2 tbsp. Sambal Oelek (found in the Asian section of most markets)
• 2 tbsp. Garlic (minced)                                                       

Preparation

1. Combine the Sesame Paste, Soy Sauce, Worcester Sauce, Sugar and Sesame oil into a bowl and mix with a fork until a creamy consistency is achieved (5 min).
2. Add the Green Onion, Ginger Root, Garlic, and Sambal Oelek, continue to mix. (1 min)
3. Place sauce in a container and refrigerate.

Pasta Recipe

• 8 oz. package of spaghetti (½ a package)
• 1 large carrot, rinsed and cut into ¼” pieces or 1 bag of shredded carrots
• 2 cups Bean Sprouts rinsed
• ½ a Zucchini, rinsed and cut into ¼” pieces
• 1 stalks of large Bok Choy, rinsed and cut into ½” pieces
• ½  head of Broccoli, rinsed and cut into bite size pieces
• ¼ cup Green Onion, rinsed, ends removed, and diced fine
• 1 cup Sugar Snap Peas, rinsed and cut into ½” pieces     
• 8 oz. can Sliced Water Chestnuts, drained
• 8 oz. can Baby Corn, drained
• 2 eggs
• 1 tsp. butter or margarine
• 1 tbsp. peanut oil (canola oil can be substituted)
• Salt and Pepper to taste
• If you want to add protein
  • 14 oz. package of extra firm Tofu,
  • 4 cups cooked chicken without skin or bones (purchase a roasted chicken from a store or leftover)

Preparation

1. Cook spaghetti per the package instructions, rinse well in cold water, drain well, place in a large bowl, and chill.
2. Wash and dry the Carrots, Bean Sprouts, Zucchini, Bok Choy, Broccoli, Green Onion, and Snap Peas. Cut the vegetables into the specified sizes. On a large platter, place each vegetable as a separate mound on the plate.
3. Drain the Water Chestnuts and Corn. On a platter, place each vegetable as a mount on the plate (note: leave space for the egg and any protein if desired)  
4. In a small bowl, scramble both eggs and add salt and pepper to taste.  Using a non-stick frying pan on medium heat, melt the butter (or margarine).  Add the eggs stirring occasionally to insure even cooking. Using a spatula, fold the egg in half (like an omelet) and place on a plate. Using a knife, cut the egg into thin strips, mound and set on the platter next to the other vegetables.
5. *Tofu and/or Chicken (if desired)
   • Tofu: Drain the fluid from the package, pat dry with paper towel, and cube into 1” pieces. Place the Tofu in a plastic bag with 2 tbsp. of sauce to marinade for 10 min. Using a medium size non-stick frying pan on high heat, add the oil.  When hot (30 sec), add the tofu and the marinade. Cook and stir the tofu until it is brown on each side (5-8 min). Remove the tofu from the pan and place onto the platter with the vegetables.
   • Chicken: Remove the skin and bones from the roasted chicken. Cut the chicken into bite size pieces. Place onto the platter with the vegetables.
6. On a table, place the bowl of pasta, the sauce, and the plates of vegetables and protein.  Using a large mixing bowl, allow the guests to “make their own pasta” by placing a helping of pasta into the bowl along with their favorite vegetables and protein, add 3 tbsp. of sauce (or more to taste), mix well and place in a serving bowl allowing the next person to use the mixing bowl.

This recipe can be made with almost any vegetables you desire or have on hand. Whatever leftover protein you have can be added along with any vegetables you happen to have in the fridge or look good at the store. Some things I did not include but you could use are cucumbers, snap peas, squash, bamboo shoots, peanuts, and sesame seeds. I recommend doubling the sauce and just keeping it in the fridge as it makes a good marinade, dipping sauce, salad dressing.