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Hot and Spicy Noodle Salad

Hot and Spicy Noodle Salad
YIELDS
4 servings
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Ingredients

Hot and Spicy Noodle Salad

5
cup bean sprouts (12 oz)
1
carrot, julienned
12
oz long flat pasta noodles such as linguine or tagliatelle
1
Tbsp sesame oil
2
eggs
vegetable oil
3
green onions, thinly sliced
half sweet red pepper, julienned
half sweet yellow pepper, julienned
¼
cup finely shredded fresh coriander

Spicy Peanut Dressing

½
cup chunky peanut butter
½
cup chicken or vegetable stock
3
Tbsp light soy sauce
3
Tbsp sesame oil
2
Tbsp hot chili paste or oil (or hot pepper sauce)
1
Tbsp granulated sugar
1
Tbsp minced gingerroot
1
Tbsp Chinese black vinegar or Worcestershire sauce
2
large cloves garlic, minced
tsp rice wine vinegar
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Directions

Step 1

SPICY PEANUT DRESSING: In bowl, whisk together peanut butter, stock, soy sauce, sesame oil, hot chili paste, sugar, ginger, black vinegar, garlic and rice vinegar. (Make-ahead: Cover and refrigerate for up to 1 week.)

Step 2

Pull off and discard roots from bean sprouts, if desired. Immerse carrots in large pot of boiling salted water for 30 seconds. With wide skimmer or tongs, transfer to colander; chill under cold water. Drain, shake off excess water and set aside on towel-lined tray. Repeat with sprouts, blanching for 5 seconds.

Step 3

In same pot of boiling water, cook noodles until tender but firm, about 8 minutes. Drain and rinse under cold water; shake off as much moisture as possible. Tip out onto large platter; drizzle with sesame oil. Pour half of the peanut dressing over noodles; toss lightly. Top with bean sprouts. Cover and set aside.

Step 4

Beat eggs lightly. Place 8- or 9-inch nonstick skillet over medium heat; brush lightly with vegetable oil. Pour scant 1/4 cup of the eggs into skillet; cook until firm but not coloured on bottom, about 1 minute; turn and cook until set, about 20 seconds. Lift out onto cutting board. Repeat with remaining eggs to make 3 more omelettes. Let cool enough to handle; roll up and cut crosswise into 1/4-inch slices. Sprinkle over sprouts along with green onions, carrots and sweet peppers. Cover and set aside. Make-ahead: Refrigerate for up to 2 hours.)

Step 5

Drizzle remaining dressing over salad; garnish with coriander. Toss just before serving.

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