Chinese Noodle Mix Salad

Everybody loves a great Asian noodle salad, right? How do you like yours? I like my own with lots of colorful veggies tossed in with the noodles, so it feels more like a "salad" and not just highly seasoned cold noodles. Absolutely nothing incorrect with plain noodles, mind you! In fact, the charm of this salad is its flexibility. Add as many or as few bonus as you want. I like the colors and crunch of purple cabbage and red bell peppers so they're in, in addition to carrots and steamed broccoli.

I've also made this salad with almost all noodles and simply some sliced green onions and bell pepper. It's all great. The trick is to let the noodles dry after you prepare them, and after that dress them with soy sauce alone, so they soak up the flavor of the soy sauce. Then toss in whatever veggies you are using plus a sweet and sour, ginger garlic sesame dressing. The salad holds up well for numerous hours, so it's ideal to require to a dinner too.

Asian Noodle Salad Recipe

Prep as many vegetables as you can while the water in step one is heating.

The kinds of vegetables you can utilize in this salad is flexible. Don't like broccoli? Leave it out. Choose napa cabbage to red cabbage? Utilize it instead.

The recipe requires the kind of Chinese noodles that are usually utilized for making chow mein. You can likewise use Japanese soba noodles or any long and skinny, wheat-based pasta (not egg noodles).
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Ingredients

• 10 ounces Chinese noodles (for making chow mein).
• 1/3 cup soy sauce.
• 2 - 3 cups raw bite-sized broccoli florets (from about 1 head of broccoli).
• Salt.
• 4 ounces mung bean sprouts (about 1 1/2 cups).
• 3 green onions, very finely sliced white and green parts.
• 1 red bell pepper, cored and seeded, very finely sliced and cut into 1-inch long pieces.
• 1/4 huge purple cabbage, cored and thinly sliced (about 2 cups).
• 1 large carrot, peeled and slivered (just continue to peel with a peeler).

Dressing:

• 1-inch piece of fresh ginger, peeled and approximately sliced.
• 4 Tbsp white granulated sugar.
• 1 medium clove of garlic, approximately sliced.
• 1 teaspoon crushed red pepper flakes.
• 1/3 cup canola, rice bran, or vegetable oil.
• 1/3 cup unseasoned rice vinegar.
• 4 teaspoons dark sesame oil.

* This dressing is just enough to dress the noodle salad in the percentages provided, and after that lightly so. If you prefer stronger spices or more dressing, just enhance the quantities by a half and add a bit more soy sauce to the noodles.

Method

• Bring 4 quarts of water to a rolling boil in a big pot. If using Chinese noodles, do not include salt (they are currently salted). If using soba or pasta noodles, add a tablespoon of salt to the water. Add the noodles to the pot. Stir the noodles frequently while they prepare. Examine the noodle package instructions, if utilizing Chinese noodles, they ought to be done after 5 minutes of cooking. Drain pipes the noodles, wash with cold water to stop the cooking. Spread the noodles out on a sheet pan to air dry.
• Place a steamer rack in the bottom of a 3 to 4-quart pot. Add enough water to come up to the level of the steamer. Heat up until boiling. Include the broccoli florets. Cover and steam cook for 4 minutes. Eliminate from the pot and wash with cold water to stop the cooking. Reserve.
• Place the prepared noodles in a large serving bowl. Toss with soy sauce to coat totally. Let sit to take in the soy sauce while you make the dressing.
• Place the ginger, sugar, garlic, and red pepper flakes into a small chopper or food mill. Pulse till carefully ground. Include the vinegar and both oils to the ginger mix. Pulse once again until well blended.
• Add the dressing to the soy-sauce instilled noodles, tossing to coat entirely. Then add the prepared broccoli, the chopped green onions, sliced bell pepper, sliced up cabbage, shredded carrot, and mung bean sprouts.
• If making more than a day ahead, toss the noodles with the soy sauce and half of the dressing and prep the vegetables. Then when prepared to serve, toss the noodles with the veggies and the rest of the dressing.

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