Hot and Spicy Noodle Salad
Servings: 4
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 (125 mL) cup 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.
Beat eggs lightly. 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 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.
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