Hot and Spicy Noodle Salad
Hot and Spicy Noodle Salad
Photography by Matthew Kimura
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 742 |
| pro | 28 g |
| total fat | 34 g |
| sat. fat | 6 g |
| carb | 87 g |
| fibre | 8 g |
| chol | 93 mg |
| sodium | 807 mg |
| % RDI: | - |
| calcium | 9 |
| iron | 38 |
| vit A | 57 |
| vit C | 105 |
| folate | 120 |
- Portion size: 4
Kids seem to especially love noodle salads with their crunchy vegetables and appealing sauces, particularly peanut sauce. If your children don't like spicy food, just omit or reduce the hot chili paste. You can also leave out the coriander or replace the egg with shredded cooked chicken.
Ingredients
-
5 cups (12 oz/375 g/1.25 L) bean_sprouts
1 carrot, julienned
12 oz (375 g) long flat pasta noodles such as linguine or tagliatelle
1 tbsp (15 mL) sesame_oil
2 eggs
vegetable_oil
3 green_onions, thinly sliced
Half each sweet red and yellow pepper, julienned
1/4 cup (50 mL) finely shredded fresh coriander
Spicy Peanut Dressing:
1/2 cup (125 mL) chunky peanut_butter
1/2 cup (125 mL) chicken or vegetable stock
3 tbsp (50 mL) each light soy_sauce and sesame_oil
2 tbsp (25 mL) hot chili paste or oil (or hot_pepper sauce)
1 tbsp (15 mL) granulated_sugar
1 tbsp (15 mL) gingerroot, minced
1 tbsp (15 mL) Chinese black vinegar or Worcestershire_sauce
2 large cloves garlic, minced
2 tsp (10 mL) rice_wine_vinegar
Preparation
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.)
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.
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.
In bowl, lightly beat eggs. Place 8- or 9-inch (20 or 23 cm) nonstick skillet over medium heat; brush lightly with vegetable oil. Pour scant 1/4 cup (50 mL) 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 eggs cool enough to handle; roll up and cut crosswise into 1/4-inch (5 mm) slices. Sprinkle over sprouts along with green onions, carrots and sweet peppers. Cover and set aside. (Make-ahead: Refrigerate for up to 2 hours.)
Drizzle remaining dressing over salad; garnish with coriander. Toss just before serving.
Source : Canadian Living Magazine: May 2005
