For as long as there have been noodles, the Chinese have been warding off heat stroke by chilling and serving them, with a smattering of slivered goodies, in pools of sesame and chili oils. Admittedly, this version is not strictly faithful to that history—but it doesn't clump, either.
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On Mondays, Kristen Swensson of Cheap, Healthy, Good swings by these parts to share healthy and delicious recipes with us. Take it away, Kristen. Last week, I posted about Avocado Chicken Salad, a moist, generally delicious summertime concoction that avoids...
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