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| Asian Noodle Salad | |
 Join Date: Mar 2005 Location: In the Kitchen, by the coffee
Posts: 628
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| Other: | Ingredients: |
| Time: prep 20 min- cook 15 min Difficulty: easy Serving Size: 6 |
8 oz noodles, udon, uncooked or you can substitue vermicelli 4 oz pea pods, fresh, cut into thin strips 2 tablespoon sesame oil 1 tablespoon peanut oil 2 tablespoon soy sauce 2 tablespoon rice wine vinegar 1/2 oz mushrooms, dried, such as Chinese tree ear, shiitake, porcini, or morels soaked in warm water for 15 minutes, drained and sliced 1 small carrot, thinly sliced 2 green onions, cut diagonally with tops 1 cup bean sprouts 2 tablespoon nuts, dry-roasted peanuts |
| Instructions: | |
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1. Cook the noodles according to the package directions, omitting salt. Thirty seconds before the noodles are cooked, add the pea pods to blanch. Drain the pasta and pea pods. 2. Mix the sesame oil and peanut oil in a small bowl. 3. In another small bowl, combine the soy sauce and vinegar. Whisk in 2 tablespoons of the oil mixture. 4. Put the hot noodles in a large bowl. Mix the remaining tablespoons of oil mixture into the noodles. Add the mushrooms, pea pods, carrot, onions, and bean sprouts. Add the soy sauce dressing; toss well. Sprinkle with chopped nuts. Serve hot or cold. | |
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