This versatile noodle salad is perfect for barbecues and provides a light way to enjoy spicy Chinese flavors. Since it's best served cold, this dish is easy to make ahead and travels very well. It's also substantial enough to be served alone as a lunch. Preparation hint: Allowing the flavors of the dressing to "marry" before tossing with the noodles will ensure a tastier dish.
Base SKU:
1430
Cuisine:
Chinese
Prep Time:
30 Minutes plus 1 Hour marinating time
Cooking Time:
Yield:
4 Servings
Source:
EthnicGrocer
Ingredients:- Click "View all receipe products" to see all recipe products.
1 tablespoon(s)
Peanut Oil
2 tablespoon(s)
Chile garlic sauce
2 tablespoon(s)
Rice vinegar
3/4 teaspoon(s)
Ginger, minced
1 teaspoon(s)
Sugar
2 cup(s)
Vermicelli noodles, softened in warm water
1/2 cup(s)
Mung beans spouts
1/2 cup(s)
Scallions, sliced thin
1/4 cup(s)
Water chestnuts, drained and sliced thin
1/2 cup(s)
Carrots, shredded
1 tablespoon(s)
Cilantro, fresh, chopped, for garnish
Peanuts, chopped, for garnish
Instructions:
1.
Combine peanut oil, chile garlic sauce, rice vinegar, soy sauce, ginger, sugar, and sesame oil, and mix well. Let the dressing sit at room temperature for 1 hour.
2.
Place the noodles in a large bowl or platter and top with mung bean sprouts, scallions, water chestnuts, and carrots. Pour the sauce over the salad, toss gently, garnish with cilantro and peanuts and serve.
