Singapore Noodle Salad

From: arielle@taronga.com (Stephanie da Silva)

Date: Tue, 17 Aug 1993 06:14:45 GMT


1/4 cup sesame seeds
1/2 pound dried Chinese spaghetti-style noodles
2 tablespoons vegetable oil
1 bunch broccoli, separated into 1 inch florets
1 pound asparagus, cut on the diagonal into 1 inch pieces
1/2 cup chicken stock
1/2 cup peanut butter
1/4 cup red wine vinegar
2 tablespoons dark soy sauce
1 tablespoon sesame oil
1 tablespoon dry sherry
2 teaspoons sugar
1 1/2 teaspoons Chinese chili sauce
1/4 cup minced scallions
2 tablespoons finely minced fresh ginger
1 large garlic clove, minced
1 cup bean sprouts
1 cup thinly sliced button or shiitake mushrooms, or separated enoki
1 large red bell pepper, cut into thin julienne
2 tablespoons minced chives

In a small dry skillet, toast the sesame seeds over moderately high heat,
tossing, until fragrant and golden brown, about 1 minute.  Set aside.

In a large pot of boiling salted water, cook the noodles, separating them
with a fork, until tender but still firm, about 2 1/2 minutes.  Drain and
rinse under cold running water, drain well and toss with the vegetable oil.

Bring a large saucepan of salted water to a boil over high heat.  Add the
broccoli and cook until crisp-tender, 2 to 3 minutes.  Using a slotted
spoon, transfer to a bowl of ice water and chill until cold, about 5
minutes.  Drain on paper towels.  Repeat with the asparagus, cooking them
for only 1 to 2 minutes.

In a small saucepan, bring the stock to a boil over moderately high heat;
remove from the heat.  Stir in the peanut butter, vinegar, soy sauce, 
sesame oil, sherry, sugar, chili sauce, scallions, ginger, garlic and 
toasted	sesame seeds.

In a large bowl, toss together the noodles, broccoli, asparagus, bean
sprouts, mushrooms and red pepper.  Add the dressing and toss to coat.
Sprinkle the chives over the top just before serving.


mara

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