Post by cuteascountry_Shortcake on Sept 20, 2005 19:00:18 GMT -6
Asian Noodle Salad by Chris Leishman
Prep time: <5 minutes; additional time required to cool and drain noodles Cooking Time: 4 minutes
3 tablespoons brown sugar 3 tablespoons red wine vinegar 1 tablespoon balsamic vinegar 6 tablespoons soy sauce 2 teaspoons molasses 1 tablespoon toasted sesame oil 1 tablespoon canola or peanut oil 1/8 teaspoon red chili flakes, to taste 1 pound fresh mein noodles* 2 quarts salted water 1/2 cup sliced green onion *Fresh Chinese noodles are available in the refrigerated produce section of our local supermarket. If you cannot get fresh noodles use dry vermicelli noodles. They will take longer to cook and the salad will have a slightly different texture but it will still be yummy.
Mix dressing ingredients together and set aside. Bring the salted water to a boil and cook the noodles until al dente, approximately 3 minutes. Rinse the pasta under cold water until thoroughly cooled and then drain well. When the pasta is nearly dry toss the onions in and distribute them evenly. Whisk the dressing until the sugar is dissolved, then toss all together. This salad benefits from being tossed occasionally as it sits and can definitely be made the day ahead.
* Try adding some leftover grilled chicken and a steamed green vegetable the next day for a quick and delicious lunch.
Yield: 6 servings Per serving (4 oz): Calories 223; Fat 4.8 g; Saturated fat <1 g; Cholesterol 42 mg; Sodium 790 mg; Carbohydrate 38 g; Fiber 1.6 g; Sugars 5.9 g; Protein 7.2 g; Vitamin A 12.6 RE; Vitamin C 1.3 mg; Calcium 22 mg; Iron 2.4 mg. This recipe is 19% fat.