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CHINESE NOODLE SALAD
1 lb very thin, fresh Chinese noodles, 1/16” thick
1 lb crisp white bean sprouts
2 large carrots, peeled and finely shredded
½ c thinly cut green onion rings
1 bunch cilantro, leaves finely chopped, reserve a few sprigs
Whole peanuts
Fluff noodles to separate strands and cook about 2 minutes to al dente. Drain and plunge into ice water, drain again. Blanch bean sprouts in water for about 5 seconds, plunge into ice water, drain. Pour Chili Orange dressing over noodles and toss. Scatter sprouts, carrots, onions and 2/3 c cilantro on top, and toss lightly. Garnish with cilantro sprigs.
Chili Orange Dressing - Combine ¼ c black soy with ¼ c distilled white vinegar, 2 tsp kosher salt, 2 tbsp sugar and 1 tbsp chili orange oil. |
