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    You are in: Home / Chinese / Orchid's Tangy Cool Noodles Recipe
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    Orchid's Tangy Cool Noodles

    Orchid's Tangy Cool Noodles. Photo by cookiedog

    1/1 Photo of Orchid's Tangy Cool Noodles

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    lazyme's Note:

    This yummy side dish is from The Modern Art of Chinese Cooking by Barbara Tropp. It is very simple and will last for several days in the refrigerator. We like to serve this with chicken.

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    Units: US | Metric


    1. 1
      Cook noodles in boiling water for 2 to 3 minutes.
    2. 2
      Drain immediately in a colander and chill thoroughly under cold running water.
    3. 3
      Shake off excess water, then return the noodles to a clean dry bowl.
    4. 4
      Blend the seasonings in a small bowl.
    5. 5
      Pour the sauce evenly over the noodles, using a handful of noodles to wipe the bowl clean so you don't lose any of the sugar.
    6. 6
      Toss gently with your hands to separate the noodles and distribute the sauce, then add the green onions and toss again to mix.
    7. 7
    8. 8
      Remember that the chili will grow more pronounced within a few hours, so err on the cautious side if you are not eating the noodles immediately.
    9. 9
      For best flavor, cover and put aside for several hours at room temperature or store overnight in the refrigerator.
    10. 10
      Toss before eating to redistribute the seasonings.
    11. 11
      Garnish with green onion slices.
    12. 12
      These last 4 to 5 days, sealed airtight and refrigerated. Flavor peaks in spiciness on the second day.

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    Ratings & Reviews:

    • on February 21, 2013


      Great easy recipe, I modified this for dietary reasons, and included steamed fish. A family favorite

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    • on May 01, 2009


      I was the wok chef at Barbara's restaurant in San Francisco and this dish was the staff's favorite,hands down. To make it more of a compleste meal I add shredded chicken, julienne carrots, and peanuts. There are a lot of possible combinations, just don't over do it-it's about the noodles!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 19, 2008


      I used rice noodles for this and the full amount of chile oil- next time I will use a little more since we like things extra spicy. This is a great cold noodle salad to keep in the fridge for family members to snack on. I was a little worried that there was too much liquid but the noodles soaked it all up as they sat. A definite repeat in my house!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Orchid's Tangy Cool Noodles

    Serving Size: 1 (127 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 590.3
    Calories from Fat 337
    Total Fat 37.4 g
    Saturated Fat 5.3 g
    Cholesterol 0.0 mg
    Sodium 1800.4 mg
    Total Carbohydrate 58.1 g
    Dietary Fiber 3.6 g
    Sugars 5.5 g
    Protein 8.9 g

    The following items or measurements are not included:

    hot chili oil

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