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Oriental Noodle Salad with Chinese Greens and Red Rice Vinaigrette

Chef Andy Arjoon,
Coyote Cafe

At Coyote Cafe this dish is served with a grilled salmon steak as a light meal. All of the Asian ingredients in the recipe are readily available at the city’s Asian markets.

Ingredients
Red rice vinaigrette
2 Tbsp white sesame seeds, toasted
1 Tbsp grated ginger root
1 Tbsp minced garlic
1/4 cup white sugar
1/2 cup red rice vinegar
2 Tbsp sesame oil
Juice of 1 lime
Dash soy sauce
1/4 cup olive oil
Pinch chile flakes (optional)
Salt and pepper, to taste

Noodles
250 g egg vermicelli, cooked
(You may substitute a different kind of Asian noodle)
1 small red pepper, julienned
1 cup water chestnuts
1 cup baby corn, cut small
1 cup bamboo shoots, shredded
1 cup dried shiitake mushrooms, soaked until soft, julienned
1 small carrot, julienned
1/2 head suey choy, shredded
1 bunch chives or scallions, cut into 1/4-inch lengths

Garnish
Peanuts, chopped
Sesame seeds

Method
Red rice vinaigrette
1.  In a mixing bowl, combine all ingredients and whisk together well.

Noodles
1.  In a colander, place cooked noodles. Run hot water to loosen and refresh noodles. Drain well.
2.  Wash vegetables well and drain.
3.  In a large mixing bowl, combine noodles, vegetables, and vinaigrette. Toss well. Adjust seasoning as necessary.

To serve
1.  Serve in bowls with chopsticks. Garnish with chopped peanuts and sesame seeds.

Yield 4 servings

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