Shanghai Noodle Salad (from AllRecipes,
Total Time: 2 hrs., 40 min., Servings: 8)
- · 1 pound fresh thick Chinese wheat noodles (or whole wheat spaghetti)
- · ¼ cup ketchup
- · 3 ½ Tbsp. sesame oil
- · 3 ½ Tbsp. low-sodium soy sauce
- · 2 Tbsp. brown sugar
- · 2 tsp. salt
- · 1 ½ tsp. lime juice
- · ¼ cup chopped green onion (green and white parts)
- · 2 carrots, peeled and shredded
- · 1 small zucchini, cut into matchsticks
- · 1 red bell pepper, cut into matchsticks
- · 1 Tbsp. toasted sesame seeds
- · 1 tsp. crushed red pepper flakes
Directions
- 1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the noodles, and return to a boil. Cook the noodles according to package instructions for al dente. Drain well in a colander set in the sink. Rinse the noodles with cold water several times to chill, then drain again.
- 2. In a large salad bowl, whisk together the ketchup, sesame oil, soy sauce, brown sugar, kosher salt, and lime juice until the brown sugar has dissolved.
- 3. Place the noodles, green onion, carrots, zucchini, red pepper, sesame seeds, and red pepper flakes into the bowl, and gently toss to thoroughly mix the salad and coat with dressing.
- 4. Chill at least 2 hours before serving.
I’ve
heard the term “foodgasm” tossed around lately – and I think that’s the perfect
description for this meal. It was absolutely delicious! I used a
mixture of wheat and Ronzoni’s garden delight spaghettis (what we had on hand),
sea salt, and cayenne instead of red pepper flakes (we didn’t have any, which
was a huge surprise to me). The taste is addictive – it tasted as good as
anything I’d get from my favorite Asian restaurant, and better than I’d get at
some. I cannot wait to try this again! I will probably add some
Trader Joe’s Chik’n Strips next time to kick up the protein content.
Perfect and a definite keeper!
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