Spring Noodle Salad with Ginger-Peanut Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1/2 cup boiling water |
1 (1/2-ounce) package dried shiitake mushrooms |
6 ounces uncooked spaghettini or angel hair |
2 cups (3-inch) julienne-cut carrot (about 8 ounces) |
2 cups (1-inch) diagonally sliced asparagus |
1/2 pound snow peas, trimmed and cut lengthwise into thin strips |
1/2 cup cilantro leaves |
1/4 cup coarsely chopped fresh basil |
2 tablespoons balsamic vinegar |
1 1/2 tablespoons low-sodium soy sauce |
1 tablespoon minced peeled fresh ginger |
1 tablespoon mirin (sweet rice wine) or slightly sweet white wine (such as riesling) |
1 tablespoon roasted peanut oil or vegetable oil |
1/2 teaspoon salt |
2 garlic cloves, minced |
1 jalapeño pepper, halved and seeded |
remaining ingredients |
1 cup diagonally sliced green onions |
1/4 cup coarsely chopped dry-roasted peanuts, divided |
1/2 cup alfalfa sprouts |
Directions:
1. To prepare salad, combine 1/2 cup boiling water and mushrooms in a bowl; cover and let stand 30 minutes. Drain mushrooms in a colander over a bowl, reserving 2 tablespoons soaking liquid. Discard mushroom stems, and thinly slice mushroom caps. Cook spaghettini in boiling water 2 minutes, omitting salt and fat. Add carrot; cook 1 minute. Add asparagus; cook 1 minute. Add peas; cook 1 minute. Drain well. Add mushrooms to salad; toss well.
2. To prepare vinaigrette, place 2 tablespoons reserved mushroom soaking liquid, cilantro, and next 9 ingredients (cilantro through jalapeño) in a food processor; process until smooth.
3. Combine salad, vinaigrette, onions, and 2 tablespoons peanuts in a large bowl; toss well. Arrange 1 1/4 cups salad mixture on each of 4 plates. Top each serving with 2 tablespoons sprouts; sprinkle each with 1 1/2 teaspoons peanuts.
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