Name: Cold Mixed Noodles
Ingredients: 1 lb Noodles; 1 ts Peanut oil; 1/2 lb Roast pork; 1/2 lb Bean sprouts; 1 Or; 2 Cucumbers (up to); 15 Radishes

When it comes to fighting for Christ’s cause, the only sword we should be wielding is: Ephesians 6:17, “The sword of the Spirit, which is the word of God.” Our offensive weapon is the Bible. We don’t swing it broadly like Peter. We handle it with precision. We apply and share specific verses to specific situations as Jesus demonstrated when temped in the wilderness. The power is in the Word of God “for [only] the word of God is living and active and sharper than any two-edged sword, and piercing as far as the division of soul and spirit, of both joints and marrow, and able to judge the thoughts and intentions of the heart” (Heb. 4:12). This is how we advance our Lord’s kingdom unlike the world and many religions today.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	Chinese	Pasta	4	Servings

INGREDIENTS

1	lb	Noodles
1	ts	Peanut oil
1/2	lb	Roast pork
1/2	lb	Bean sprouts
1		Or
2		Cucumbers (up to)
15		Radishes

INSTRUCTIONS

1. Parboil noodles as in "Parboiled Noodles #1/#2"; then toss in oil.
Refrigerate to chill (2 hours or more).
2. Shred roast pork. Blanch bean sprouts. Shred cucumbers and radishes.
3. Place the chilled noodles in individual bowls and the other ingredients
in separate serving dishes. To eat: the diner spoons 1 to 2 tablespoons, at
a time, of the meat and vegetables over his noodles and mixes them all
together. (If he wishes, he may toss the vegetables first in a dip dish of
vinegar.)
NOTE: This dish is eaten in summer. VARIATIONS:
1. For the peanut oil, substitute sesame oil.
2. For the pork, substitute either spiced beef, shredded; or 1/2 pound
crabmeat stir-fried briefly with 1 or 2 slices fresh ginger root, then
sprinkled with 1 tablespoon sherry.
3. For the vegetables, use the blanched bean sprouts and 2 scallion stalks,
minced; then toss with 2 tablespoons peanut oil, 1 tablespoon light soy
sauce, 1 teaspoon sesame oil, 1/2 teaspoon sugar, salt to taste, and a dash
of pepper.
4. Serve the following sauce in a separate bowl to accompany the noodles:
Combine 1 tablespoon cornstarch, 1 teaspoon sugar and 1/2 cup soy sauce and
cook, stirring, over medium heat until the mixture thickens and is smooth.
(The diner spoons some of the sauce over his noodles, then tops them with
about 1 tablespoon of each vegetable, tossed first in vinegar.)
5. Place the chilled noodles in a large serving bowl. Top with 1 cup cooked
pork and 1/2 cup ham, both shredded; 1/2 cup shrimp; 1 cucumber, peeled and
shredded; and egg threads, made with 2 eggs. In a second bowl, serve the
following sauce which has first been heated: 2 cups stock, 2 tablespoons
soy sauce, 1 tablespoon peanut butter, 2 teaspoons vinegar, 1/2 teaspoon
salt, and a few drops each of Tabasco Sauce and sesame oil. (The diner
transfers some of the noodles and their topping to his own bowl and then
spoons some of the sauce over.)
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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