This morning on KSEE Sunrise Chef Roy Harland of the Elbow Room showed us how to prepare a delicious Asian Noodle Salad--perfect for entertaining on hot summer days.
1 T finely minced peeled fresh ginger
2 cloves minced fresh garlic
1/4 cup canola oil
2 T soy sauce
1 T sesame oil
3 T unseasoned rice vinegar
1 T granulated sugar
1 lb. dried noodles, cooked as per package instructions and cooled to room temperature (see note)
1/2 cup sliced fresh cucumber
1/2 cup sliced broccoli
1/2 cup thinly sliced red bell pepper
1/2 cup snow peas
1/4 cup thinly sliced green onion
1/4 cup chopped fresh cilantro
chopped roasted peanuts
red chili flakes (optional)
Combine the ginger, garlic, oil, soy sauce, sesame oil, vinegar and sugar in a large mixing bowl. Add the cooked noodles and remaining ingredients to the bowl and toss to combine.
Best with Asian noodles, but use what you have. It works well with long thin strands, such as linguine, fettuccine or vermicelli. Great with rice noodles. The salad is best if you let it stand for 20 minutes or so before serving.