Szechuan Noodle Salad
Great as a noodle salad... and elevates well to a 'fork' for a fancier presentation. For a 'fork': prepare dressing and salad ingredients separately. Twirl noodles on a fork and place fork on individual serving plates (2-3 forks per person). Top fork with vegetables listed and top each with 1 T of dressing.
Ingredients
Dressing
- 2 Tbsp sesame oil
- 1-1/2 tsp hot chili olive oil
- 3 cloves garlic minced
- 1/2 tsp red chili flakes
- 2 T rice vinegar
- 1/2 Cup soy sauce
- 1 Cup Water
- 1/4 Cup honey
- 1 tsp cornstarch or arrowroot powder
- 2 limes juice of
- 2 Tbsp Thai basil - or regular, minced
Salad
- 1 lb soba noodles
- 4 scallions minced
- 1 carrot shredded
- 1 red pepper julienned
- 1/2 English cucumber peeled, seeded and shredded
- 1 avocado
- 1/4 Cup roasted cashews
- 1 avocado
- 1/4 Cup roasted cashews
Instructions
- Heat oils over medium low heat. Add garlic and chiles and saute briefly - do not brown. Stir in vinegar, soy sauce and water. Bring to a boil and reduce heat to a simmer. Add honey and mix to dissolve. Make slurry with cornstarch or arrowroot powder and a tablespoon of cold water. Whisk into simmering liquid. Simmer for 5 minutes. When sauce has thickened slightly remove from heat and let cool. When cool stir in lime juice and basil.
- Cook noodles according to package directions. Drain and rinse with cold water. Shake off excess water and toss with a light coat of sesame oil. Refrigerate until required.
- Before serving, combine chilled noodles and prepared vegetables (except avocado) in large bowl. Add dressing to liberally coat the ingredients and toss well.
- At serving - garnish with avocado slices and roasted cashews.
Notes
Enjoy!
Submitted by: Michael A.
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