Asian Noodle Salad

wtorek, 28 stycznia 2014

Asian Noodle Salad

Time: 40 mins


  • 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


  • 1 To make Vinaigrette:.
  • 2 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.
  • 3 To make Noodle Salad:
  • 4 In a large pot, bring water to boil over high heat. Add a pinch of salt.
  • 5 Drop in the noodles and stir vigorously.
  • 6 Cook stirring frequently, until barely tender and still quite firm to the bite.
  • 7 Drain and rinse quickly under running cold water and drain again.
  • 8 Transfer the noodles to a large bowl. Add about half the vinaigrette, and toss well.
  • 9 Cool to room temperature, stirring occasionally to keep noodle strands from sticking together.
  • 10 Bring a large saucepan filled with water to a boil.
  • 11 Add the snow peas and cook until tender, about 1 minute.
  • 12 Drain, then plunge into ice water to halt cooking and preserve color. Drain well.
  • 13 Add the snow peas, green onion, peanuts, cilantro and the remaining vinaigrette to the noodles and toss gently but throughly.
  • 14 Serve at room temperature.

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