Asian noodle salad with chilies & peanuts
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Dried soba noodles OR- spaghetti |
| ¼ | cup | Oriental sesame oil |
| ¼ | cup | Soy sauce |
| 2 | tablespoons | Sugar |
| 1½ | tablespoon | Balsamic vinegar OR- red wine vinegar |
| 2 | teaspoons | Salt |
| 1 | cup | Chopped fresh cilantro |
| 8 | Green onions; thinly sliced | |
| 2 | tablespoons | Minced jalapeno chilies red or green |
| 1½ | cup | Dry-roasted peanuts (lightly salted, coarsely chopped) |
| Date: 18 Jun 94 | ||
Directions
Cook noodles in large pot of rapidly boiling salted water until just tender but still firm to bite; stirring occasionally. Drain. Rinse noodles with cold water until cool. Drain well. Transfer to large bowl. Combine sesame oil, soy sauce, sugar, vinegar and salt in small bowl. Stir to dissolve sugar. Add to noodles. Add chopped fresh cilantro, green onions and jalapeno chilies and mix well. (Salad can be prepared 1 day ahead. Cover and refrigerate.) Sprinkle chopped peanuts over salad and serve.
Source: Bon Appetit - January 1994 Typed for you by Karen Mintzias From: Karen Mintzias