Asian Noodle Salad

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb of asian wheat noodles or 1 lb thin italian noodles, such as spaghettini
• 8 ounces snow peas, cut on the diagonal into rectangles long thin pieces
• 1 cup finely chopped green onion, including the green top
• 1 cup coarsely chopped unsalted dry roasted peanuts
• 1/2 cup chopped fresh cilantro
• 1/3 cup rice vinegar
• 1/2 cup soy sauce, low sodium
• 1 tablespoon minced fresh gingerroot
• 1 garlic clove, pressed
• 1/8 cup sesame oil
• 1/8 cup high quality vegetable oil
• 1/8 cup hot chili oil, to taste
• 1 pinch salt

Recipe

• 1 to make vinaigrette:.
• 2 in a bowl combine the vinegar, soy sauce, ginger and garlic. whisk well. add the oils and whisk or shake until emulsified. alternatively, the ingredients may be mixed in a food processor or blender. set aside and make salad.
• 3 to make noodle salad:
• 4 in a large pot, bring water to boil over high heat. add a pinch of salt.
• 5 drop in the noodles and stir vigorously.
• 6 cook stirring frequently, until barely tender and still quite firm to the bite.
• 7 drain and rinse quickly under running cold water and drain again.
• 8 transfer the noodles to a large bowl. add about half the vinaigrette, and toss well.
• 9 cool to room temperature, stirring occasionally to keep noodle strands from sticking together.
• 10 bring a large saucepan filled with water to a boil.
• 11 add the snow peas and cook until tender, about 1 minute.
• 12 drain, then plunge into ice water to halt cooking and preserve color. drain well.
• 13 add the snow peas, green onion, peanuts, cilantro and the remaining vinaigrette to the noodles and toss gently but throughly.
• 14 serve at room temperature.