Shanghai Style Noodle Salad with Lemongrass and Jalapeno

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Shanghai Style Noodle Salad With Lemongrass And Jalapeno

Yield: 4

 

For the dressing

2 tsp chopped lemongrass

2 tsp chopped shallot

2 tsp chopped garlic

1/2 tbsp minced ginger

2 tbsp finely minced jalapeno

2 tbsp chopped cilantro

1/4 cup rice wine vinegar (or lemon juice)

1/4 cup soy sauce (wheat free)

2 tbsp fresh orange, juice

1/3 cup sesame oil

1 tbsp sugar

pinch of salt

1/4 tsp cracked pepper

 

For the salad

4 cups cooked Shanghai noodles (gf version)

2 tbsp sesame oil

1 tbsp rice wine vinegar (or lemon juice)

1 1/2 cups julienne mixed vegetables, carrots, peppers, mango, jicama, daikon,

napa

1 1/4 cups tofu, cubes

peanut oil, for frying

 

For the dressing

Combine all the ingredients for the dressing in a

non-reactive bowl and mix well. Refrigerate until

ready to use. The dressing keeps in the fridge for up

to 2 days.

 

For the salad

Toss the noodles with the sesame oil and rice vinegar.

Cover them and put them in the fridge until chilled.

 

Dice the tofu. Drop it into the hot oil to fry until crispy, about 2 minutes.

Drain on paper towels. Once the noodles are cool, add

the remaining ingredients and toss with enough

vinaigrette.

 

Serve in 4 serving bowls.