* Exported from MasterCook *
Chinese Noodle Salad with Citrus and Spicy Pe
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Salads Vegetarian
Ethnic
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-PKKW92A Marne Parry
-----SPICY PEANUTS-----
1 c Raw shelled peanuts
1/2 ts Oil
1/4 ts Paprika
1/4 ts Cayenne pepper
1/4 ts Salt
-----MARINADE-----
Grated orange peel
1/2 c Orange juice
2 1/2 tb Grated fresh ginger
3 tb Rice vinegar
3 tb Sherry vinegar
1/3 c Sesame oil
2 ts Sugar
1/4 c Light soy sauce
1 Jalapeno pepper -- minced
1/2 ts Hot chili oil +/-
-----SALAD-----
16 oz Thin chinese noodles
1 Med. carrot -- julienne
2 oz Snow peas -- strings removed &
- cut into matachsticks
2 Green onions -- sliced thin
1/2 c Daikon radish -- julienne
3 tb Cilantro -- chopped
To prepare the spicy peanuts: combine the peanuts,
oil, paprika, cayenne and salt, stirring well to coat.
Place in a small baking pan and toast in a preheated
350~ oven 10-12 minutes, until the nuts are golden.
Set aside. To prepare the marinade: combine all the
marinade ingredients. To prepare the salad: bring a
large pan of water to the boil and add the noods and
time according to package directions. Drain well and
transfer to a large bowl. Add the marinade and set
aside while preparing the vegetables. Bring a small
pan of water to the boil; add the carrot and snow peas
and time 30 seconds. Drain and rinse with cold water
to stop the cooking. Pat dry and add to the noodles.
Add the green onion, radish and cilantro. Refrigerate
if making the salad ahead. Remove from refrigeration
1 hour before serving. (Refrigeration can make the
flavors less intense. Save a little of the marinade to
add to the salad just before serving.) Stir in the
peanuts just before serving. Source: Seattle Times,
12/29/93
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