Yield: 8 Servings, 4 ounces (120 g) each
2 tablespoons (30 ml) dark soy sauce
2 tablespoons (30 ml) white vinegar
1 teaspoon (5 ml) salt
1 tablespoon (15 ml) granulated sugar
1 tablespoon (15 ml) peanut oil
1 tablespoon (15 ml) sesame oil
1 teaspoon (5 ml) orange zest
1/2 teaspoon (2 ml) red chile flakes
8 ounces (250 g) fresh Chinese egg noodles
Salt to taste
8 ounces (250 g) bean sprouts, blanched
6 ounces (180 g) carrots, finely shredded
3 ounces (90 g) daikon, finely shredded
2 ounces (60 g) green onions, sliced
1 tablespoon (15 ml) black sesame seeds
Fresh cilantro leaves as needed for garnish
Combine the dressing ingredients and whisk thoroughly.
Cook the egg noodles in rapidly boiling salted water until tender, approximately 2 minutes. Drain and refresh; drain again.
Toss the noodles with the bean sprouts, carrots, daikon, green onions and sesame seeds. Add the dressing and toss gently until the noodles and vegetables are thoroughly coated.
Chill well. Serve mounds of this noodle salad as an appetizer or an accompaniment for grilled fish or chicken. Garnish with cilantro.
Approximate values per 4-ounces (120-g) serving: Calories 110, Total fat 4.5 g, Saturated fat 0.5 g, Cholesterol 10 mg, Sodium 570 mg, Total carbohydrates 14 g, Protein 3 g, Vitamin A 40%, Claims-low cholesterol; low saturated fat
Techniques from Expert Chefs
by Sarah R. Labensky and Alan M. Hause
$50.00/hardcover (3rd edition)
1,800 full-color photographs
Recipe reprinted by permission.
This page created December 2002
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