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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 20 |
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I tried this at a concert on a boat in Toronto Harbour last summer, watching the Carpetfrogs perform, then I had to try a get a recipe, I basically combined ideas from several recipes that I found on the web, and I think this is pretty close, I have taken it to several functions and it is always a hit Ingredients:
8 ounces no yolk noodles (large or your preference) |
3 large carrots |
6 ounces sugar snap peas or 6 ounces snow peas |
1 english cucumber |
6 green onions |
1/2 cup soy sauce |
1/4 cup rice wine vinegar |
2 tablespoons sesame oil |
1 tablespoon olive oil |
1 tablespoon brown sugar |
1 lime, zest of |
1/4 cup freshly squeezed lime juice |
2 tablespoons grated fresh ginger |
1/2 teaspoon salt |
1/2 cup freshly chopped coriander leaves or 1/2 cup parsley |
1/2 cup chopped peanuts (really good) (optional) |
Directions:
1. Cook noodles, drain, and set aside.
2. Dressing:.
3. In a small bowl, whisk soy sauce with vinegar, sesame oil, olive oil, sugar, lime zest& juice.
4. Stir in ginger well, it sometimes has a tendency to clump.
5. Pour over still warm noodles, and toss.
6. Blanch the peas & cut into one inch diagonal lengths.
7. Julienne the carrots and cucumber, (cut the cucumber in half lengthwise and spoon out the seeds first).
8. Cut the green onions into one inch diagonal lengths.
9. Stir together with the still warm noodles, it can be refrigerated at this point, and kept for a day or two.
10. When ready to serve, add coriander or parsley, top with chopped nuts.
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