Sprouting ramen salad (chopstix)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Chinese noodles |
| 2 | cups | Bean sprouts |
| 2 | ounces | Daikon radish sprouts |
| 3 | ounces | Alfalfa sprouts |
| 3 | tablespoons | Sesame seeds |
| DRESSING -- | ||
| ¼ | cup | Red wine vinegar |
| 2 | tablespoons | Dark soy sauce |
| 2 | tablespoons | Sesame oil |
| 1½ | tablespoon | Sugar |
| 1 | teaspoon | Chinese red chili sauce |
| ⅓ | cup | Minced green onion |
| 2 | tablespoons | Fresh ginger root -- minced |
Directions
Bring 6 quarts of water to a rapid boil and add the noodles. When noodles are still firm but no longer raw tasting in the center, tip the noodles into a colander. Rinse under cold water and drain thoroughly.
Pull alfalfa sprouts apart. Put spouts aside.
In a small ungreased skillet placed over high heat, toast the sesame seeds until golden, about 4 minutes, immediately tip out and set aside.
Combine the dressing ingredients and mix well. Toss the noodles with the dressing and refrigerate to chill well.
Toss noodles with sprouts. Turn out onto serving plates, sprinkle with seeds and serve 3 entrees or 4 to 6 salads.
Recipe By : Hugh Carpenter and Teri Sandison (1990) From: Date: