Asian pesto noodle and cucumber salad
1 Servings
Ingredients
| Quantity | 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 | ||
Directions
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