Chinese Noodles With Snow Peas and Soy Dressing |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is a great recipe that has a lot of possibilities. Serve as a side dish, as a light lunch or dinner, add some roasted chicken or leftover roast pork for a heartier meal, add more veggies. The noodles can be tossed with some of the dressing and refrigerated overnight; add the vegetables close to serving time. Because it's served at room temperature, it's also great for pot lucks or buffets! Originally from a September 1989 Bon Appetit magazine and was featured in a Casual Elegance menu. Dried shitake mushrooms may also be used. Soak in hot water to cover until softened, about 30 minutes. Drain and squeeze out excess moisture and cut into 1/2-inch cubes, discarding stems. I find that I can use less oil by eyeballing it than the recipe specified, making a less oily ( and lower fat!) final product. Ingredients:
1/4 cup rice wine vinegar |
1/4 cup soy sauce (i use low sodium) |
2 tablespoons red wine vinegar |
1 tablespoon fresh lime juice |
1 tablespoon sugar (i've used splenda) |
1 garlic clove, pressed |
1/4 teaspoon salt (may be omitted) |
2/3-3/4 cup vegetable oil |
1 (16 ounce) package fresh chinese egg noodles |
4 tablespoons oil, divided |
1/2 lb button mushroom, thinly sliced |
1/2 lb shiitake mushroom, stemed, cut into 1/2-inch cubes |
1 lb snow peas, strings removed |
1/2 lb mung bean sprouts |
1 large bunch green onion, thinly sliced |
3 tablespoons sesame seeds, lightly toasted |
Directions:
1. For Dressing:.
2. Whisk first 7 ingredients together in small bowl; gradually whisk in oil.
3. (Can be prepared 1 day ahead. Cover and let stand at room temperature. Rewhisk before using.).
4. For Noodles:.
5. Cook noodles according to package directions;drain and refresh under cold water; drain again.
6. Transfer noodles to large bowl; toss with 1/4 cup (or less) oil.
7. Heat remaining 1/4 cup (or less) oil in large heavy skillet over high heat.
8. Add all mushrooms and cook until just barely tender, about 4 minutes; pour off oil, add mushrooms to noodles.
9. Toss noodles with enough dressing to season to taste.
10. Let stand 2 hours at room temperature.
11. (Can be prepared 1 day ahead. Bring to room temperature before continuing.).
12. Cook snow peas in large pot of boiling water 30 seconds.
13. Drain and refresh under cold water; drain again.
14. Add peas, sprouts, green onions and 2 tablespoons sesame seeds to noodles and toss gently.
15. Sprinkle remaining 1 tablespoon sesame seeds over and serve.
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