New Recipes Hot and Spicy Noodle Salad - ★Cooking Recipes★

Directions for: Hot and Spicy Noodle Salad

Ingredients

Hot and Spicy Noodle Salad

5 cup bean sprouts (12 oz)

1 carrot, julienned

12 oz long flat pasta noodles such as linguine or tagliatelle

1 Tbsp sesame oil

2 eggs

vegetable oil

3 green onions, thinly sliced

half sweet red pepper, julienned

half sweet yellow pepper, julienned

cup finely shredded fresh coriander

Spicy Peanut Dressing

cup chunky peanut butter

cup chicken or vegetable stock

3 Tbsp light soy sauce

3 Tbsp sesame oil

2 Tbsp hot chili paste or oil (or hot pepper sauce)

1 Tbsp granulated sugar

1 Tbsp minced gingerroot

1 Tbsp Chinese black vinegar or Worcestershire sauce

2 large cloves garlic, minced

tsp rice wine vinegar

Directions

Hot and Spicy Noodle Salad

1. 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.)

2. 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.

3. 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.

4. Beat eggs lightly. Place 8- or 9-inch nonstick skillet over medium heat; brush lightly with vegetable oil. Pour scant 1/4 cup 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 slices. Sprinkle over sprouts along with green onions, carrots and sweet peppers. Cover and set aside. Make-ahead: Refrigerate for up to 2 hours.)

5. Drizzle remaining dressing over salad; garnish with coriander. Toss just before serving.

Spicy Peanut Dressing

See more: Pasta, Hot and Spicy, Vegetables, Dinner, Main, Thai, Fry