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Chilled Chinese Noodle Salad Recipe

  • 20minutes

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Source: homecooking.about.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, H, C, E
MineralsZinc, Natrium, Manganese, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Dressing:

  2. 2 Tablespoons (30 ml) dark soy sauce

  3. 2 Tablespoons (30 ml) white vinegar

  4. 1 teaspoon (5 ml) salt

  5. 1 Tablespoon (15 ml) granulated sugar

  6. 1 Tablespoon (15 ml) peanut oil

  7. 1 Tablespoon (15 ml) sesame oil

  8. 1 teaspoon (5 ml) orange zest

  9. 1/2 teaspoon (2 ml) red chile flakes

  10. Salad:

  11. 8 ounces (250 g) fresh Chinese egg noodles

  12. Salt to taste

  13. 8 ounces (250 g) bean sprouts, blanched

  14. 6 ounces (180 g) carrots, finely shredded

  15. 3 ounces (90 g) daikon, finely shredded

  16. 2 ounces (60 g) green onions, sliced

  17. 1 Tablespoon (15 ml) black sesame seeds

  18. Fresh cilantro leaves as needed for garnish

Instructions Jump to Ingredients ↑

  1. Combine the dark soy sauce , vinegar , salt, sugar, peanut oil, sesame oil, orange zest, and chile flakes. Whisk thoroughly.

  2. Cook the egg noodles in rapidly boiling salted water until tender, approximately 2 minutes. Drain and refresh; drain again.

  3. 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.

  4. Chill well. Serve mounds of this noodle salad as an appetizer or an accompaniment for grilled fish or chicken . Garnish with cilantro .

  5. 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)

  6. Reprinted with permission.

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