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Recipe: Chilled Chinese Noodle Salad
Similar Categories: Chilled, Chinese, Noodle, Salad
Serving Size : 8
DRESSING:
2 tablespoons dark soy sauce
2 tablespoons white vinegar
1 teaspoon salt
1 tablespoon sugar
1 tablespoon peanut oil
1 tablespoon sesame oil
1 teaspoon orange zest
1/2 teaspoon red chile flakes
8 ounces chinese egg noodles -- fresh
8 ounces bean sprouts -- blanched
6 ounces carrot -- finely shredded
3 ounces daikon -- finely shredded
2 ounces green onion -- sliced
1 tablespoon black sesame seeds
fresh cilantro leaves -- as needed
1. Combine the dressing ingredients and whisk thoroughly.
2. Cook the egg noodles in rapidly boiling salted water until tender,
approximately 2 minutes. Drain and refresh; drain again.
3. Toss the noodles with the bean sprouts, carrots, daikon, green onion and
sesame seeds. Add the dressing and toss gently until the noodles and
vegetables are thoroughly coated.
4. Chill well. Serve mounds of this noodle salad as an appetizer or an
accompaniment for grilled fish or chicken. Garnish with cilantro.
DRESSING:
2 tablespoons dark soy sauce
2 tablespoons white vinegar
1 teaspoon salt
1 tablespoon sugar
1 tablespoon peanut oil
1 tablespoon sesame oil
1 teaspoon orange zest
1/2 teaspoon red chile flakes
8 ounces chinese egg noodles -- fresh
8 ounces bean sprouts -- blanched
6 ounces carrot -- finely shredded
3 ounces daikon -- finely shredded
2 ounces green onion -- sliced
1 tablespoon black sesame seeds
fresh cilantro leaves -- as needed
1. Combine the dressing ingredients and whisk thoroughly.
2. Cook the egg noodles in rapidly boiling salted water until tender,
approximately 2 minutes. Drain and refresh; drain again.
3. Toss the noodles with the bean sprouts, carrots, daikon, green onion and
sesame seeds. Add the dressing and toss gently until the noodles and
vegetables are thoroughly coated.
4. Chill well. Serve mounds of this noodle salad as an appetizer or an
accompaniment for grilled fish or chicken. Garnish with cilantro.
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