Chinese egg noodles, bean sprouts, carrots, daikon, green onions, and sesame seeds are tossed with a soy and sesame dressing.
Prep Time: 15 minutes
Cook Time: 5 minutes
Ingredients:
- Dressing:
- 2 Tablespoons (30 ml) dark soy sauce
- 2 Tablespoons (30 ml) white vinegar
- 1 teaspoon (5 ml) salt
- 1 Tablespoon (15 ml) granulated sugar
- 1 Tablespoon (15 ml) peanut oil
- 1 Tablespoon (15 ml) sesame oil
- 1 teaspoon (5 ml) orange zest
- 1/2 teaspoon (2 ml) red chile flakes
- .
- Salad:
- 8 ounces (250 g) fresh Chinese egg noodles
- Salt to taste
- 8 ounces (250 g) bean sprouts, blanched
- 6 ounces (180 g) carrots, finely shredded
- 3 ounces (90 g) daikon, finely shredded
- 2 ounces (60 g) green onions, sliced
- 1 Tablespoon (15 ml) black sesame seeds
- Fresh cilantro leaves as needed for garnish
Preparation:
Combine the dark soy sauce, vinegar, salt, sugar, peanut oil, sesame oil, orange zest, and chile flakes. Whisk thoroughly.Cook the egg noodles in rapidly boiling salted water until tender, approximately 2 minutes. Drain and refresh; drain again.
Toss the noodles with the bean sprouts, carrots, daikon, green onions, and sesame seeds. Add the dressing and toss gently until the noodles and vegetables are thoroughly coated.
Chill well. Serve mounds of this noodle salad as an appetizer or an accompaniment for grilled fish or chicken. Garnish with cilantro.
Yield: 8 servings
Approximate values per 4-ounces: (120-g) serving: Calories 110, Total fat 4.5 g, Saturated fat 0.5 g, Cholesterol 10 mg, Sodium 570 mg, Total carbohydrates 14 g, Protein 3 g
Recipe Source: On Cooking: Techniques from Expert Chefs by Sarah R. Labensky and Alan M. Hause (Prentice-Hall)
Reprinted with permission.
