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Singapore Noodle Salad

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Recipes by Stephanie da Silva: · Marinated Salad · Pork and Papaya Salad · Prawn Salad · Roast Beef Salad · Spaghetti Squash and Avocado Salad · Tortellini-Pesto Salad · Warm Red Cabbage Salad · Layered Salad · Cabbage and Pineapple Salad · Jalapeno-Pineapple Coleslaw · Singapore Noodle Salad · Zucchini and Mushroom Salad · Grand Marnier Soufflé

Recipe from Stephanie da Silva

• 1/4 cup sesame seeds
  
• 1/2 lb dried chinese spaghetti-style noodles
  
• 2 tbsp vegetable oil
  
• 1 bunch broccoli, separated into 1 inch florets
  
• 1 lb asparagus, cut on the diagonal into 1 inch pieces
  
• 1/2 cup chicken stock
  
• 1/2 cup peanut butter
  
• 1/4 cup red wine vinegar
  
• 2 tbsp dark soy sauce
  
• 1 tbsp sesame oil
  
• 1 tbsp dry sherry
  
• 2 tsp sugar
  
• 1 1/2 tsp chinese chili sauce
  
• 1/4 cup minced scallions
• 2 tbsp finely minced fresh ginger
  
• 1 large garlic clove, minced
  
• 1 cup bean sprouts
  
• 1 cup thinly sliced button or shiitake mushrooms, or separated enoki
  
• 1 large red bell pepper, cut into thin julienne
  
• 2 tbsp minced chives

1. In a small dry skillet, toast the sesame seeds over moderately high heat, tossing, until fragrant and golden brown, about 1 minute. Set aside.
   
   
2. In a large pot of boiling salted water, cook the noodles, separating them with a fork, until tender but still firm, about 2 1/2 minutes. Drain and rinse under cold running water, drain well and toss with the vegetable oil.
   
   
3. Bring a large saucepan of salted water to a boil over high heat. Add the broccoli and cook until crisp-tender, 2 to 3 minutes. Using a slotted spoon, transfer to a bowl of ice water and chill until cold, about 5 minutes. Drain on paper towels. Repeat with the asparagus, cooking them for only 1 to 2 minutes.
   
   
4. In a small saucepan, bring the stock to a boil over moderately high heat; remove from the heat. Stir in the peanut butter, vinegar, soy sauce, sesame oil, sherry, sugar, chili sauce, scallions, ginger, garlic and toasted sesame seeds.
   
   
5. In a large bowl, toss together the noodles, broccoli, asparagus, bean sprouts, mushrooms and red pepper. Add the dressing and toss to coat. Sprinkle the chives over the top just before serving.

Other Recipes by Stephanie da Silva:
· Marinated Salad
· Pork and Papaya Salad
· Prawn Salad
· Roast Beef Salad
· Spaghetti Squash and Avocado Salad
· Tortellini-Pesto Salad
· Warm Red Cabbage Salad
· Layered Salad
· Cabbage and Pineapple Salad
· Jalapeno-Pineapple Coleslaw
· Singapore Noodle Salad
· Zucchini and Mushroom Salad
· Grand Marnier Soufflé

· More Salad Recipes