Chinese Chilli Dressed Noodle Salad
Ingredients
- 1 Lb Lo Mein Noodles. may substitute rice noodles for Gluten Free and/or vegan
- 1/2 Cup Julienne Carrot
- 1/2 Cup Julienne Bell Peppers
- 1/2 Cup Julienne Scallions
- 1/2 Cup Mung Bean Sprouts
- 1/2 Cup Fresh Shiitake Mushrooms
- 1/2 Cup Julienne Snow Peas
- Blended Sesame Oil for Cooking
- For Dressing:
- 1 small Hot Chinese Chili (Dry or Fresh)
- 1 Cup Seasoned Rice Wine Vinegar
- 1/4 Cup Honey
- 1/2 Cup Tamari Soy Sauce
- 1 Tbsp Sambal chili Sauce (or Sriracha)
- 1 Cup Blended Sesame Oil
- 1/2 tsp Corn Starch
- 1 tsp Cold Water
- Fresh cracked Black Pepper to taste
Instructions
- Bring a pot of salted water to a boil. Boil the Noodles until al dente. Drain and spread out on a sheet pan. Lightly coat with blended sesame oil to prevent sticking. Allow to fully cool. The residual heat will continue cooking as it cools. If you cold water or ice shock the pasta, the noodles may become tough. So, just slightly under-cook them, and let nature do the rest.
- Heat a little oil in a saute pan or wok over medium high heat. Cook the Mushrooms quickly. You just want them slightly softened. Remove them from the oil. Then flash cook the snow peas for a couple seconds, just until they become a brilliant green.
- Make the Dressing. Put Rice wine vinegar, tamari, Chili Pepper, and chili sauce in a Pot. Bring to a simmer. Cook for about a minute to allow the chili to infuse with the liquid. Mix the Corn starch and cold water. Whisk that into the liquid until it becomes slightly thickened. remove from heat and cool. Whisk in the honey. While still whisking, add in the Oil. Keep whisking until it emulsifies with the rest of the ingredients to make a smooth dressing.
- Toss all ingredients together in a mixing bowl. Refrigerate until ready to serve. While you can make this a day ahead, for best results and freshness, try to dress and serve close to service time. The soy and vinegar denigrate the quality of the noodles relatively quickly.