Recipe for Chinese Cold Mixed Yam Noodle Sheets

 Cold yam skin noodles are a classic refreshing Chinese cold dish. It features chewy, smooth yam skin with a savory, tangy and slightly spicy dressing, light and appetizing, perfect for daily meals and summer eating. Below is a complete, detailed homemade method.

Ingredients

Main Ingredients

150g dried yam skin

Side Ingredients

1 small cucumber, a little carrot, coriander, 3 cloves garlic, a handful of roasted peanuts

Seasonings

1 tbsp light soy sauce, 1.5 tbsp rice vinegar, 1 tsp sugar, a pinch of salt, 1 tbsp chili oil, 1 tsp sesame oil, 1 tbsp sesame paste, a little chicken essence

Step-by-Step Instructions

1. Soak the yam skin

   Put the dried yam skin into a clean large bowl, pour in warm water at about 40℃, soak for 10–15 minutes until fully softened and no hard core inside. Take it out and gently squeeze off excess water.
2. Blanch and cool for better texture

   Boil an appropriate amount of water in a pot. Put the soaked yam skin into boiling water and blanch for 2–3 minutes. Turn off the heat, fish out the yam skin immediately, and rinse repeatedly with cold ice water. This step keeps the yam skin chewy, non-sticky and springy, then drain thoroughly and set aside.
3. Prepare side dishes and aromatics

   Shred the cucumber and carrot finely; chop garlic into minced garlic, cut coriander into small sections, and crush roasted peanuts for later use.
4. Make the special cold dressing

   Take a small bowl, add sesame paste first, stir with a little warm water to dilute it into a smooth texture. Add minced garlic, light soy sauce, rice vinegar, sugar, salt, chicken essence, chili oil and sesame oil in sequence. Stir fully until all seasonings are well blended to form a rich cold sauce.
5. Mix all ingredients together

   Put the drained yam skin into a large mixing bowl, add cucumber shreds, carrot shreds and coriander sections. Pour the prepared seasoning sauce over the ingredients, add crushed peanuts, then toss and mix evenly with chopsticks or hands.
6. Serve and taste

   Let the mixed yam skin stand for 3–5 minutes to fully absorb the flavor of the sauce. Transfer to a plate, and you can add a little white sesame for decoration if you like.

Cooking Tips

1. Do not soak the yam skin in hot water for too long, or it will become too soft and lose its chewy taste.
2. Ice water cooling is the key to the crisp and smooth taste, do not skip this step.
3. The ratio of vinegar and sugar can be adjusted according to personal taste; add more chili oil for a spicier flavor.
4. Homemade fresh yam skin is also optional: slice fresh Chinese yam thinly, coat with starch and steam for 3–4 minutes, then cool and mix.

Chinese Ribs and Seafood Noodle Soup

Here is a detailed English recipe for Chinese Ribs and Seafood Noodle Soup (Pái gǔ hǎi xiān miàn). This is a hearty, flavorful Cantonese-style or Hong Kong-style noodle soup that combines tender pork ribs, fresh seafood, and springy noodles in a rich broth.

Chinese Ribs and Seafood Noodle Soup Servings: 2–3 generous bowls
Prep time: 20 minutes
Cook time: 1 hour 30 minutes (mostly simmering the ribs)
Total time: About 2 hoursIngredientsFor the Pork Rib Soup Base:

• 500g (1.1 lb) pork spare ribs or baby back ribs, cut into 2-inch pieces
• 2 liters (8 cups) water
• 1 large onion, quartered
• 3–4 slices ginger
• 2 green onions, tied in a knot
• 1 tablespoon Shaoxing wine (or rice wine)
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon white pepper
• Optional: 1 small carrot, cut into chunks (for natural sweetness)

For the Seafood:

• 200g (7 oz) fresh shrimp, peeled and deveined (leave tails on for presentation)
• 150g (5 oz) fresh squid or cuttlefish, cleaned and cut into rings or strips
• 8–10 fresh clams or mussels (optional, scrubbed and soaked to remove sand)
• 1 tablespoon Shaoxing wine
• ½ teaspoon salt
• A pinch of white pepper

For the Noodles and Garnishes:

• 300g (10.5 oz) fresh or dried egg noodles (Hong Kong-style yellow noodles or thin wheat noodles work best)
• 2–3 heads of Shanghai bok choy or choy sum (or any Chinese greens), washed and cut
• 2 tablespoons neutral oil (for stir-frying)
• 3 cloves garlic, minced
• 1 tablespoon light soy sauce
• 1 teaspoon oyster sauce
• 1 teaspoon sesame oil
• Fresh cilantro leaves, chopped green onions, and chili oil (for serving)

Optional Enhancements:

• A few drops of fish sauce for extra umami
• Fried shallots or garlic chips for topping

Step-by-Step Instructions

1. Blanch the Pork Ribs (Important for Clear Broth)
   Place the pork ribs in a large pot and cover with cold water. Bring to a boil over high heat. Let it boil for 2–3 minutes until scum rises to the surface. Drain the ribs, rinse them thoroughly under cold running water to remove any impurities, and set aside. This step ensures a cleaner, sweeter broth.
2. Make the Pork Rib Broth
   In a clean large pot, add the blanched ribs, 2 liters of water, quartered onion, ginger slices, green onion knot, Shaoxing wine, and carrot (if using). Bring to a boil over high heat, then reduce to low heat and simmer gently with the lid slightly ajar for 1 to 1.5 hours. Skim off any foam that appears.
   The ribs should become very tender and almost fall off the bone. Season with salt and white pepper to taste. Remove the aromatics (onion, ginger, green onion) and discard. Keep the broth and ribs warm.
3. Prepare the Seafood
   While the broth simmers, marinate the shrimp and squid with 1 tablespoon Shaoxing wine, ½ teaspoon salt, and a pinch of white pepper for 10–15 minutes.
   If using clams or mussels, soak them in salted water for 20 minutes to purge any sand, then rinse well.
4. Cook the Noodles and Greens
   Bring a separate pot of water to a boil. Cook the noodles according to package instructions until al dente (usually 2–4 minutes for fresh noodles). Drain and rinse briefly under cold water to stop cooking. Divide the noodles into serving bowls.
   In the same boiling water, quickly blanch the bok choy or choy sum for 30–60 seconds until bright green and crisp-tender. Drain and set aside.
5. Stir-Fry the Seafood
   Heat 2 tablespoons neutral oil in a wok or large skillet over medium-high heat. Add minced garlic and stir-fry for 10 seconds until fragrant (do not burn).
   Add the marinated shrimp and squid (and clams/mussels if using). Stir-fry quickly for 1–2 minutes until the shrimp turn pink and the squid is just opaque. Splash in 1 tablespoon light soy sauce and 1 teaspoon oyster sauce. Drizzle with sesame oil. Remove from heat immediately—seafood cooks very fast and becomes tough if overcooked.
6. Assemble the Bowls
   Place a portion of blanched greens on top of the noodles in each bowl. Add a few pieces of tender pork ribs. Ladle the hot pork rib broth generously over the noodles until the bowls are almost full.
   Top with the stir-fried seafood. Garnish with chopped cilantro, green onions, and a drizzle of chili oil or sesame oil if desired. Serve immediately while everything is piping hot.

Tips for Success

• Broth Clarity: Blanching the ribs is key to a clear, non-cloudy soup. For an even richer flavor, you can simmer the broth longer (up to 2 hours) or add a small piece of dried seafood like dried scallops or dried shrimp.
• Freshness: Use the freshest seafood possible. Frozen seafood works but thaw completely and pat dry before cooking.
• Noodle Choice: Springy egg noodles (like those used in wonton noodles) give the best texture. Avoid overcooking them.
• Customization: You can add other seafood such as fish slices, scallops, or crab meat. For a spicy version, add fresh chili or chili bean paste when stir-frying the seafood.
• Make-Ahead: The pork rib broth can be made 1–2 days in advance and refrigerated. Reheat and add fresh seafood just before serving.

This dish delivers a perfect balance of savory pork broth, sweet-tender ribs, bouncy noodles, crisp greens, and delicate seafood. It’s comforting yet elegant—common in Hong Kong cha chaan teng (tea restaurants) and home kitchens alike.