Recipe by Martin Yan
Chef's Tip
You can store the dressing in a covered container in the refrigerator; it will keep for up to 2 weeks.
Chinese | Boiling | Noodles | Salads | All categories...
food
Noodle Salad With Peanut Dressing*
Try using a peanut dressing instead of the traditional sesame seed paste dressing
Ingredients (Makes 4 servings)
| 8 oz | fresh Chinese egg noodles |
| 1/2 cup | cilantro leaves |
| 2 cups | bean sprouts |
| 3 | green onions, julienned |
| 1/2 | red pepper, julienned |
| 1 tsp | salt |
| 1/8 tsp | ground white pepper |
| 1 tsp | chili oil |
| 1/4 cup | chopped roasted peanuts |
| Peanut dressing: (Makes 1 1/4 cups) | |
| 2 tsp | vegetable oil |
| 1 | clove garlic, minced |
| 2/3 cup | chicken stock |
| 1/4 cup | hoisin sauce |
| 3 tbsp | smooth peanut butter |
| 1 tbsp | fish sauce |
| 1 tsp | chili garlic sauce |
| 1/4 cup | unsalted roasted peanuts, chopped |
Instructions
- Bring a large pot of water to a boil over high heat. Add noodles and cook according to package directions. Drain, rinse with cold water, and drain again. Place noodles in a large bowl with half of cilantro leaves and next 6 ingredients. Toss and set aside
- Place a small pot over medium-high heat until hot. Add oil, swirling to coat bottom. Add garlic and cook, stirring, until fragrant, about 10 seconds. Add next 5 ingredients and bring to a boil. Reduce heat to low, and simmer until thickened, 4 to 5 minutes. Stir in peanuts. Serve dressing hot, warm, or at room temperature.
- Pour dressing over noodles and toss to coat evenly. Sprinkle peanuts and remaining cilantro leaves over top. Transfer to serving plate and serve chilled or at room temperature.
Excerpted from Martin Yan's China by Martin Yan. Copyright © 2008 by Yan Can Cook, Inc. All rights reserved, including the right of reproduction in whole or in part in any form.
*Find this and other great recipes in...
Martin Yan's ChinaBy Martin Yan
Order the cookbook online at chroniclebooks.com.
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