Spicy Asian Noodle Salad

Courtesy of Lani Terri

16 oz. noodles, I use spaghettini
2 T sesame oil

1 cup shredded carrots
1 pkg. bean sprouts, blanched very quickly
1-2 quartered cucumbers, if it has large seeds, scrape them out with a spoon
1 cup shredded chicken – optional
2 cups cilantro leaves
1 cup pea pods, blanched very quickly, sliced diagonally

7 T soy sauce
2 T rice wine vinegar, or white vinegar
1 T tabasco sauce
2 tsp grated ginger root
1 T dry mustard mixed with 1 T water
1 T finely chopped garlic
2 T sugar
1-2 green onions, finely chopped

Mix all ingredients in a jar and shake well.

Cook noodles al-dente – DO NOT OVERCOOK. After draining well, toss noodles with the sesame oil in a large bowl or platter. Let noodles cool. Place carrots, bean sprouts, cucumbers and chicken (if using), attractively on the noodles. Pour sauce over and cover with plastic wrap. The longer this sits, the better. If making the night before, it will be very spicy. Before serving, sprinkle pea pods, then the cilantro.

Great with grilled foods. Serves 10-12

As with all recipes and what I believe makes a good cook, experiment, add more or less of any of the above ingredients to suit your taste. This recipe is an adaptation to my tastes, the original recipe was taken from a cookbook by my grandmother’s Japanese church friends in Portland.