Singapore Noodle Salad Recipe
Ingredients
| Sesame seeds | 1/4 Cup (16 tbs) | |
| 1/2 pound dried Chinese spaghetti- style noodles | ||
| Vegetable oil | 2 Tablespoon | |
| 1 bunch of broccoli, separated into 1-inch florets | ||
| 1 pound asparagus, preferably pencil thin, tough ends snapped off, cut on the diagonal into 1-inch pieces | ||
| 1/2 cup chicken stock or canned broth | ||
| Peanut butter | 1/2 Cup (16 tbs) | |
| Red wine vinegar | 1/4 Cup (16 tbs) | |
| 2 tablespoons soy sauce, preferably dark | ||
| 1 tablespoon Oriental sesame oil | ||
| Dry sherry | 1 Tablespoon | |
| Sugar | 2 Teaspoon | |
| 1 1/2 teaspoons Chinese chili sauce | ||
| Scallions | 1/4 Cup (16 tbs), minced | |
| 2 tablespoons finely minced fresh ginger | ||
| Garlic | 1 Clove (5gm), minced | |
| Bean sprouts | 1 Cup (16 tbs) | |
| 1 cup thinly sliced button or shiitake mushrooms or separated enoki | ||
| Red bell pepper | 1 Large, cut into thin strips | |
| Chives | 2 Tablespoon, minced | |
Directions
1. In a small dry skillet, toast the sesame seeds over moderately high heat, tossing, until fragrant and golden brown, about 1 minute. Set aside.
2. In a large pot of boiling salted water, cook the noodles, separating them with a fork, until tender but still firm, about 2 1/2 minutes. Drain and rinse under cold running water, drain well and toss with the vegetable oil.
3. Bring a large saucepan of salted water to a boil over high heat. Add the broccoli and cook until crisp-tender, 2 to 3 minutes. Using a slotted spoon, transfer to a bowl of ice water and chill until cold, about 5 minutes. Drain on paper towels. Repeat with the asparagus, cooking for only 1 to 2 minutes.
4. In a small saucepan, bring the stock to a boil over moderately high heat; remove from the heat. Stir in the peanut butter, vinegar, soy sauce, sesame oil, sherry, sugar, chili sauce, scallions, ginger, garlic and toasted sesame seeds.
5. In a large bowl, toss together the noodles, broccoli, asparagus, bean sprouts, mushrooms and red pepper. Add the dressing and toss to coat. Sprinkle the chives over the top just before serving.
2. In a large pot of boiling salted water, cook the noodles, separating them with a fork, until tender but still firm, about 2 1/2 minutes. Drain and rinse under cold running water, drain well and toss with the vegetable oil.
3. Bring a large saucepan of salted water to a boil over high heat. Add the broccoli and cook until crisp-tender, 2 to 3 minutes. Using a slotted spoon, transfer to a bowl of ice water and chill until cold, about 5 minutes. Drain on paper towels. Repeat with the asparagus, cooking for only 1 to 2 minutes.
4. In a small saucepan, bring the stock to a boil over moderately high heat; remove from the heat. Stir in the peanut butter, vinegar, soy sauce, sesame oil, sherry, sugar, chili sauce, scallions, ginger, garlic and toasted sesame seeds.
5. In a large bowl, toss together the noodles, broccoli, asparagus, bean sprouts, mushrooms and red pepper. Add the dressing and toss to coat. Sprinkle the chives over the top just before serving.
Chef
