recipe of the month club
Here’s a nice one for hot days — Asian Noodle Salad. In the winter I serve it with black bean soup and cornbread. In the summer, a loaf of bread will do.
Enjoy!
WM
ASIAN NOODLE SALAD
4 oz. thin Asian wheat or buckwheat noodles, Chinese wheat vermicelli, dan mian (thin, fresh Chinese egg noodles), somen (thin Japanese wheat noodles) or soba
salt
1-2 tsp. sesame oil
1 � cups shredded Chinese cabbage
2 carrots, cut into matchstick slivers
1 cucumber, diced
1-2 tsp. chopped fresh ginger
1 stalk fresh lemongrass, trimmed and minced (about 1 tbsp.)
1-3 jalapeno or serrano chilies, minced
2 tsp. brown sugar
3 tbsp. lime juice
2-4 tsp. soy sauce
1 tsp. Thai or Vietnamese hot sauce
salt/pepper
� cup chopped fresh cilantro
2 tbsp. chopped peanuts
Cook the noodles until al dente (about five minutes), drain, rinse with cold water, and toss with sesame oil. Stir in cabbage, carrots, cucumber, ginger, lemongrass, chilies, sugar, lime juice, soy sauce, hot sauce, salt, pepper and half the cilantro. Add additional lime juice, soy sauce, hot sauce and salt to taste.
Sprinkle the noodles with the remaining cilantro and peanuts.
Serves four as an appetizer, or two as a main course.
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Yumskamie! :o)
August 9th, 2005 | #