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Asian Noodle Salad
Nb persons: 20
Yield: mini noodle boxes
Preparation time: 35 minutes
Total time: 40 minutes
Source: Gavin Grabe
| Ingredients | |
| 1 package | soba noodles |
| 1 teaspoon | sesame oil |
| 2 tablespoons | rice wine vinegar |
| 3 tablespoons | soy sauce |
| 1 teaspoon | hot chili oil |
| 1 tablespoon | hoisin sauce |
| 5 tablespoons | extra-virgin olive oil |
| 3 | carrot, thinly sliced or julienned |
| 4 | celery stalks, thinly sliced or julienned |
| 7 | green onions, bottom 4 inches, thinly sliced |
| 3/4 cup | thinly sliced napa cabbage + ? cup shredded red cabbage |
| 1/2 | red bell pepper, thinly sliced or julienned |
| 1/2 cup | julienned bok choy |
| 1 cup | bean sprouts, optional |
| 3 tablespoons | minced fresh cilantro leaves |
| 3 tablespoons | sesame seeds, toasted, for garnish |
| 4 tablespoons | unsalted peanuts,, crushed for garnish |
Directions
In a medium stock pot, boil water, add salt and cook noodles. When finished, place noodles in an ice water bath to cool. Drain, set aside and package ? undressed!
In a medium bowl combine, sesame oil, vinegar, soy sauce, hot chili oil, hoisin and extra-virgin olive oil. Mix thoroughly ? package for later assembly
MEP veggies and garnishes to be mixed into salad before service
Package each component separately to be finished later.
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