Asian pesto noodle and cucumber salad

Yield: 1 Servings

Measure Ingredient
1 bunch Basil
¼ bunch Mint
¼ bunch Cilantro
½ cup Roasted peanuts
3 Serrano chiles; stem removed
2 tablespoons Minced ginger
2 tablespoons Minced garlic
1 tablespoon Sugar
¼ cup Lime juice
1 tablespoon Salt
1 teaspoon White pepper
1 cup Peanut oil
8 ounces Blanched and refreshed shanghai noodles
1 Cucumber; julienned
¼ cup Chopped scallions
Chopped peanuts
Freshly chopped mint
Freshly chopped cilantro
Basil leaves

FOR PESTO

FOR CUCUMBER SALAD

GARNISH

Make the pesto:

In a food processor process the first 11 ingredients. Slowly add the oil in a stream. Taste for seasoning.

Finish the salad:

In a large bowl, mix noodles, cucumber and scallions with enough pesto to cover the noodles. Garnish the chopped peanuts, mint, cilantro and basil leaves.

Recipe by: Cooking Live Show #CL8941 Posted to MC-Recipe Digest V1 #782 by "Angele and Jon Freeman" <jfreeman@...> on Sep 15, 1997

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