Asian Noodle Salad

2678791772_13c16ff7a7

Makes/serves 6 servings
Prep Time 30 min
Difficulty Easy
Categories
  • Salad
  • Asian

ABOUT THE RECIPE

A fantastic spicy dressing really lifts this dish. Use this recipe as a blueprint: omit the prawns and add tofu if you have vegetarian guests, or replace the prawns with cooked chicken, pork, ham, or spicy Chinese sausage to change it up. This is a very convenient dish, as the flavors only benefit from getting to know each other in the refrigerator for up to 1 day.

INGREDIENTS

  • FOR THE DRESSING
  • 3/4 in ginger
  • 2 fresh green chilies
  • 2 clove garlic
  • 2 tsp sugar
  • salt and pepper
  • 4 tbsp rice wine vinegar
  • 1/2 cup soy sauce
  • 4 tbsp vegetable oil
  • 2 tbsp sesame oil
  • FOR THE SALAD
  • 9 oz egg noodles
  • 6 oz snow peas
  • 4 scallions
  • 1/2 cup unsalted peanuts
  • 1 bunch cilantro
  • 13 oz cooked, peeled prawns

PREPARATION

  • MAKE THE DRESSING AND COOK THE NOODLES
  • With a small knife, peel the skin from the ginger. Slice the ginger, cutting across the fibrous grain. Crush each slice with the flat of the knife, then finely chop the slices.
  • Core, seed, and dice the chiles. Set the flat side of a knife on top of each garlic clove and strike it with your fist. Discard the skin and finely chop the garlic. Put the crushed ginger, chiles, garlic, sugar, pepper, and vinegar in a bowl. Pour in the soy sauce. Gradually whisk in the oils so the sauce emulsifies and thickens slightly. Taste for seasoning.
  • Fill a large pan with water, bring to a boil and add salt. Add the noodles and simmer for 4–6 minutes, or according to package directions, just until they are tender but still chewy. Stir them occasionally to prevent sticking.
  • Drain the noodles in the colander, rinse with hot water, and drain again thoroughly.
  • DRESS THE NOODLES AND PREPARE THE SALAD INGREDIENTS
  • Transfer the noodles to a large bowl. Briskly whisk the dressing, pour it over the warm noodles and toss until well coated. Set aside for at least 1 hour to marinate and allow the flavor to mellow.
  • Trim the stem end from each snow pea, then pull the string from the edge of the pods. Trim the other end. Cook in boiling salted water for 2–3 minutes, until tender but still crisp. Drain, rinse with cold water and drain again. Cut each diagonally into 2–3 slices.
  • Trim the scallions and cut into thin diagonal slices, including some of the green tops. Coarsely chop the peanuts. Strip the cilantro leaves from the stalks, pile the leaves on a cutting board and chop them coarsely.
  • Add the snow peas, scallions, two-thirds of both the chopped peanuts and cilantro, and all of the prawns to the noodles. Toss thoroughly. Taste for seasoning. It may be unnecessary to add salt because soy sauce is salty. Mound the salad on to a serving plate and top with the remaining chopped peanuts and cilantro.

Dont Forget To Like, Comment and Share

Advertisements

2 comments

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s