ASIAN NOODLE SALAD

Asian Noodle Salad image

Provided by Steven Raichlen

Categories dinner, weekday, salads and dressings, main course

Time 30m

Yield 4 servings

Number Of Ingredients 23

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Ingredients

1 clove garlic, minced
2 teaspoons minced fresh ginger
2 scallions, minced
1 stalk fresh lemongrass, trimmed and minced (about 2 tablespoons)
5 tablespoons fresh lime juice
1/4 cup Thai fish sauce or soy sauce
3 tablespoons honey
1 tablespoon Vietnamese or Thai chili paste
1 teaspoon freshly ground black pepper
Salt to taste
6 ounces Chinese wheat or buckwheat noodles
1 teaspoon salt
1 teaspoon sesame oil
2 cups diced cooked shrimp or lobster (optional)
2 cups mung bean sprouts
2 cups shredded Napa cabbage
2 carrots, cut into matchstick slivers
1 cucumber, peeled, halved lengthwise, seeded and cut into matchstick slivers
1/4 cup fresh cilantro leaves, plus 4 whole sprigs for garnish
1/4 cup fresh Thai or regular basil leaves, cut into slivers
1/4 cup fresh mint leaves, cut into slivers
2 jalapeno chilies or to taste, sliced thin
3 tablespoons chopped dry-roasted peanut

Steps:

Combine dressing ingredients in bowl, and whisk until honey dissolves. Adjust seasoning to taste. Set aside.
Cook noodles in boiling salted water until tender, about 5 minutes. Drain in colander, rinse with cold water until cool, and drain. Place noodles in salad bowl; toss with oil.
Stir in shrimp or lobster (if using), bean sprouts, cabbage, carrots, cucumber, cilantro leaves, basil, mint and half the chilies. Stir in dressing. Divide noodles among 4 plates, sprinkle with peanuts, and garnish with reserved chilies and cilantro sprigs.

Nutrition Facts : @context http, Calories 308, UnsaturatedFat 4 grams, Carbohydrate 61 grams, Fat 5 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 1805 milligrams, Sugar 20 grams

*** Explore more Asian Noodle Salad Recipes »

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