Szechuan Noodle Salad
Contributed by: Michael Abramson of M Vegetarian Recipes
Great as a noodle salad... and elevates well to a "fork" for a fancier presentation. For a "fork": prepare dressing and salad ingredients separately. Twirl noodles on a fork and place fork on individual serving plates (2-3 forks per person). Top fork with vegetables listed and top each with 1 T of dressing.
- 2 Tbsp sesame oil
- 1-1/2 tsp hot chili olive oil
- 3 cloves garlic - minced
- 1/2 tsp red chili flakes
- 2 T rice vinegar
- 1/2 Cup soy sauce
- 1 Cup water
- 1/4 Cup honey
- 1 tsp cornstarch or arrowroot powder
- juice of 2 limes
- 2 Tbsp Thai (or regular) basil - minced
- 1 lb soba noodles
- 4 scallions -minced
- 1 carrot - shredded
- 1 red pepper - julienned
- 1/2 English cucumber - peeled, seeded and shredded
- 1 avocado
- 1/4 Cup roasted cashews
Heat oils over medium low heat. Add garlic and chiles and saute briefly - do not brown. Stir in vinegar, soy sauce and water. Bring to a boil and reduce heat to a simmer. Add honey and mix to dissolve. Make slurry with cornstarch or arrowroot powder and a tablespoon of cold water. Whisk into simmering liquid. Simmer for 5 minutes. When sauce has thickened slightly remove from heat and let cool. When cool stir in lime juice and basil.
Cook noodles according to package directions. Drain and rinse with cold water. Shake off excess water and toss with a light coat of sesame oil. Refrigerate until required.
Before serving, combine chilled noodles and prepared vegetables (except avocado) in large bowl. Add dressing to liberally coat the ingredients and toss well.
At serving - garnish with avocado slices and roasted cashews.