Hot and Spicy Noodle Salad

By Trix

By The Canadian Living Test Kitchen

Ingredients

• Spicy Peanut Dressing:
• 5 cups (12 oz/375 g/1.25 L) bean_sprouts
• 1 carrot, julienned
• 12 oz (375 g) long flat pasta noodles such as linguine or tagliatelle
• 1 tbsp (15 mL) sesame_oil
• 2 eggs
• vegetable_oil
• 3 green_onions, thinly sliced
• Half each sweet red and yellow pepper, julienned
• 1/4 cup (50 mL) finely shredded fresh coriander
• 1/2 cup (125 mL) chunky peanut_butter
• 1/2 cup (125 mL) chicken or vegetable stock
• 3 tbsp (50 mL) each light soy_sauce and sesame_oil
• 2 tbsp (25 mL) hot chili paste or oil (or hot_pepper sauce)
• 1 tbsp (15 mL) granulated_sugar
• 1 tbsp (15 mL) gingerroot, minced
• 1 tbsp (15 mL) Chinese black vinegar or Worcestershire_sauce
• 2 large cloves garlic, minced
• 2 tsp (10 mL) rice_wine_vinegar

Details

Servings 4
Adapted from canadianliving.com

Preparation

Step 1

Spicy Peanut Dressing:

In bowl, whisk together peanut butter, stock, soy sauce, sesame oil, hot chili paste, sugar, ginger, black vinegar, garlic and rice vinegar. (Make-ahead: Cover and refrigerate for up to 1 week.)

Pull off and discard roots from bean sprouts, if desired. Immerse carrots in large pot of boiling salted water for 30 seconds. With wide skimmer or tongs, transfer to colander; chill under cold water. Drain, shake off excess water and set aside on towel-lined tray. Repeat with sprouts, blanching for 5 seconds.

In same pot of boiling water, cook noodles until tender but firm, about 8 minutes. Drain and rinse under cold water; shake off as much moisture as possible. Tip out onto large platter; drizzle with sesame oil. Pour half of the peanut dressing over noodles; toss lightly. Top with bean sprouts. Cover and set aside.

In bowl, lightly beat eggs. Place 8- or 9-inch (20 or 23 cm) nonstick skillet over medium heat; brush lightly with vegetable oil. Pour scant 1/4 cup (50 mL) of the eggs into skillet; cook until firm but not coloured on bottom, about 1 minute; turn and cook until set, about 20 seconds. Lift out onto cutting board. Repeat with remaining eggs to make 3 more omelettes.

Let eggs cool enough to handle; roll up and cut crosswise into 1/4-inch (5 mm) slices. Sprinkle over sprouts along with green onions, carrots and sweet peppers. Cover and set aside. (Make-ahead: Refrigerate for up to 2 hours.)

Drizzle remaining dressing over salad; garnish with coriander. Toss just before serving.

Source : Canadian Living Magazine: May 2005