ASIAN NOODLE SALAD
When Win and I were dating, we took this great Asian noodle cooking class. I fell in love with this recipe. it is sweet, but tangy and has a nice garlic kick. Really, it is a deconstructed summer roll. I also use peanut dressing as a dip for summer rolls. This salad is addicting.
INGREDIENTS
Dressing-
One 1/2 inch-thick slice
fresh ginger, peeled and sliced in half
7 cloves garlic,
peeled
1 teaspoon hot chile paste,or more to
taste
1/2 cup smooth peanut butter, or more if necessary
1/4 cup soy sauce
3-1/2 tablespoons
sugar
3-1/2 tablespoons Chinese black vinegar or red wine
vinegar
3 tablespoons toasted sesame oil
5 tablespoons Chinese Chicken Broth or water, or more if necessary
One 1/2 inch-thick slice
fresh ginger, peeled and sliced in half
7 cloves garlic,
peeled
1 teaspoon hot chile paste,or more to
taste
1/2 cup smooth peanut butter, or more if necessary
1/4 cup soy sauce
3-1/2 tablespoons
sugar
3-1/2 tablespoons Chinese black vinegar or red wine
vinegar
3 tablespoons toasted sesame oil
5 tablespoons Chinese Chicken Broth or water, or more if necessary
DIRECTIONS
In a food processor, finely chop the ginger and garlic. Add the remaining
ingredients in the order listed and process until
smooth. The dressing
should be the consistency of heavy cream. If it is too thick, add more water or
chicken broth; if too thin, add more peanut butter. Refrigerated, in a covered
container, the dressing will keep for 2 to 3 weeks.
ingredients in the order listed and process until
smooth. The dressing
should be the consistency of heavy cream. If it is too thick, add more water or
chicken broth; if too thin, add more peanut butter. Refrigerated, in a covered
container, the dressing will keep for 2 to 3 weeks.
Cook rice noodles, but make sure you do not over cook them- Follow the directions on the bag. Cool noodles and toss with dressing. To the top of the salad arrange bean sprouts, julienned carrots and peppers an cucumbers. Sprinkle with cilantro and cooked shrimp or chicken. You can also leave out the meat for vegetarian guests.
