Cold Noodles

Possibly the easiest recipe in my cooking arsenal. You can make these anywhere, anytime. Personally, I prefer a fancier dish, but these could do in a pinch. You can keep them in the fridge for days, ready to eat. In addition, they go well with just about any vegetable or meat. Makes a good lunch.

Ingredients

• 0.5 lb. of dry noodles, break if they are too long for the pot
• 1 tablespoon of oil
• Water

Suggested additions (very flexible, add your own if one desires)

• Bean sprouts
• Pork, chicken, beef, etc.
• Scrambled eggs
• Shredded lettuce

Cooking

1. Cook noodles in a pot of boiling water for 20 minutes or until medium soft. Pour them into a colander and run cold water over them. Drain and mix in oil. Spread noodles out on a dish towel to dry.
2. Chill in the fridge.
3. When ready to be served, stir in adequate amounts of a mixture of 3 tablespoons of sugar, 4 tablespoons of vinegar, 4 tablespoons of soy sauce and 2 tablespoons of sesame oil. Heat the chosen ingredients and cook as necessary, toss them in and serve.