Asian Noodle Salad

Ingredients

For the dressing:

• 1 clove garlic, minced
• 2 teaspoons minced fresh ginger
• 2 scallions, minced
• 1 stalk fresh lemongrass, trimmed and minced (about 2 tablespoons)
• 5 tablespoons fresh lime juice
• ¼ cup Thai fish sauce or soy sauce
• 3 tablespoons honey
• 1 tablespoon Vietnamese or Thai chili paste
• 1 teaspoon freshly ground black pepper
• Salt to taste

For the salad:

• 6 ounces Chinese wheat or buckwheat noodles
• 1 teaspoon salt
• 1 teaspoon sesame oil
• 2 cups diced cooked shrimp or lobster (optional)
• 2 cups mung bean sprouts
• 2 cups shredded Napa cabbage
• 2 carrots, cut into matchstick slivers
• 1 cucumber, peeled, halved lengthwise, seeded and cut into matchstick slivers
• ¼ cup fresh cilantro leaves, plus 4 whole sprigs for garnish
• ¼ cup fresh Thai or regular basil leaves, cut into slivers
• ¼ cup fresh mint leaves, cut into slivers
• 2 jalapeno chilies or to taste, sliced thin
• 3 tablespoons chopped dry-roasted peanut

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    320 calories; 5 grams fat; 0 grams saturated fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 62 grams carbohydrates; 4 grams dietary fiber; 20 grams sugars; 12 grams protein; 2511 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Combine dressing ingredients in bowl, and whisk until honey dissolves. Adjust seasoning to taste. Set aside.
2. Cook noodles in boiling salted water until tender, about 5 minutes. Drain in colander, rinse with cold water until cool, and drain. Place noodles in salad bowl; toss with oil.
3. Stir in shrimp or lobster (if using), bean sprouts, cabbage, carrots, cucumber, cilantro leaves, basil, mint and half the chilies. Stir in dressing. Divide noodles among 4 plates, sprinkle with peanuts, and garnish with reserved chilies and cilantro sprigs.