Guest guest Posted January 9, 2002 Report Share Posted January 9, 2002 Spicy Noodle Salad This versatile noodle salad is perfect for barbecues and provides a light way to enjoy spicy Chinese flavors. Since it's best served cold, this dish is easy to make ahead and travels very well. It's also substantial enough to be served alone as a lunch. Preparation hint: Allowing the flavors of the dressing to "marry" before tossing with the noodles will ensure a tastier dish. Cuisine: Chinese Prep Time: 30 Minutes Cooking Time: 0 Yield: 4 Servings Source: EthnicGrocer > printable version Ingredients - Click on a shopping cart to view an individual product. Click "View all recipe products" to see all recipe products. Dressing: 2 tablespoon(s) Chile garlic sauce 2 tablespoon(s) Rice vinegar 1 tablespoon(s) Soy sauce, dark 3/4 teaspoon(s) Ginger, minced 1 teaspoon(s) Sugar 1 teaspoon(s) Sesame oil Salad: 2 cup(s) Vermicelli noodles, softened in warm water 1/2 cup(s) Mung beans, rinsed and soaked until sprouted, about 1 day 1/2 cup(s) Scallions, sliced thin 1/4 cup(s) Water chestnuts, drained and sliced thin 1/2 cup(s) Carrots, shredded 1 tablespoon(s) Cilantro, fresh, chopped, for garnish Peanuts, chopped, for garnish Peanut Oil Instructions Combine peanut oil, chile garlic sauce, rice vinegar, soy sauce, ginger, sugar, and sesame oil, and mix well. Let the dressing sit at room temperature for 1 hour. Place the noodles in a large bowl or platter and top with mung bean sprouts, scallions, water chestnuts, and carrots. Pour the sauce over the salad, toss gently, garnish with cilantro and peanuts and serve. Language is an expression of thought. Everytime you speak, your mind is on Parade Mark 12: 30,31 Send and receive Hotmail on your mobile device: Click Here Quote Link to comment Share on other sites More sharing options...
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