{"id":699,"date":"2017-02-06T09:08:19","date_gmt":"2017-02-06T15:08:19","guid":{"rendered":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/?p=699"},"modified":"2017-02-13T14:47:37","modified_gmt":"2017-02-13T20:47:37","slug":"chinese-cold-pasta-recipe","status":"publish","type":"post","link":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/2017\/02\/06\/chinese-cold-pasta-recipe\/","title":{"rendered":"Chinese Cold Pasta Recipe"},"content":{"rendered":"

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. <\/span><\/p>\n

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. <\/span><\/p>\n

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. <\/span><\/p>\n

The original recipe that Ned\u2019s (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\u2019s 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.<\/p>\n

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\u2019t 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. <\/span><\/p>\n

Serves: 6 (as main)<\/p>\n

Sauce Recipe <\/b>\u00a0<\/span><\/p>\n

Ingredients<\/span><\/p>\n