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Asian Noodle Salad With Chilies & Peanuts
1/4 c oriental sesame oil 1/4 c soy sauce 2 tb sugar 1 1/2 tb balsamic vinegar or red wine vinegar 2 ts salt 1 c chopped fresh cilantro 8 green onions, thinly sliced 2 tb minced jalapeno chilies, red or green 1 1/2 c roasted peanuts, coarsly chopped Cook noodles in large pot of rapidly boiling salted water until just
tender but still firm to bite; stirring occasionally. Drain. Rinse noodles
with cold water until cool. Drain well. Transfer to large bowl. Combine
sesame oil, soy sauce, sugar, vinegar and salt in small bowl. Stir to
dissolve sugar. Add to noodles. Add chopped fresh cilantro, green onions
and jalapeno chilies and mix well. (Salad can be prepared 1 day ahead.
Cover and refrigerate.) Sprinkle chopped peanuts over salad and serve. |
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