Asian Noodle Salad
- Reviews 1
Ready In: 40 mins
Serves: 4
Ingredients
For the Noodle salad
- 1 lb of asian wheat noodles or 1 lb thin italian noodles, such as spaghettini
- 8 ounces snow peas, cut on the diagonal into rectangles long thin pieces
- 1 cup finely chopped green onion, including the green top
- 1 cup coarsely chopped unsalted dry roasted peanuts
- 1⁄2 cup chopped fresh cilantro
For the Vinaigrette
- 1⁄3 cup rice vinegar
- 1⁄2 cup soy sauce, low sodium
- 1 tablespoon minced fresh gingerroot
- 1 garlic clove, pressed
- 1⁄8 cup sesame oil
- 1⁄8 cup high quality vegetable oil
- 1⁄8 cup hot chili oil, to taste
- 1 pinch salt
Directions
- To make Vinaigrette:.
- In a bowl combine the vinegar, soy sauce, ginger and garlic. Whisk well. Add the oils and whisk or shake until emulsified. Alternatively, the ingredients may be mixed in a food processor or blender. Set aside and make salad.
- To make Noodle Salad:
- In a large pot, bring water to boil over high heat. Add a pinch of salt.
- Drop in the noodles and stir vigorously.
- Cook stirring frequently, until barely tender and still quite firm to the bite.
- Drain and rinse quickly under running cold water and drain again.
- Transfer the noodles to a large bowl. Add about half the vinaigrette, and toss well.
- Cool to room temperature, stirring occasionally to keep noodle strands from sticking together.
- Bring a large saucepan filled with water to a boil.
- Add the snow peas and cook until tender, about 1 minute.
- Drain, then plunge into ice water to halt cooking and preserve color. Drain well.
- Add the snow peas, green onion, peanuts, cilantro and the remaining vinaigrette to the noodles and toss gently but throughly.
- Serve at room temperature.
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