Mongolian Asian Noodle Salad

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Mongolian Asian Noodle Salad
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Mongolian Asian Noodle Salad


This salad makes an excellent first course or a spicy accompaniment to any Chinese meal, meatless or not. This is a very basic recipe can add whatever ingredients you desire such as blanched Chinese pea pods.

Ingredients


Dressing:
2 cup chicken broth or more to dilute
1/4 cup peanut butter
2 tablespoons peanut oil
2 tablespoons Asian garlic chile-based sauce
2 tablespoons red wine vinegar
1 tablespoon Louisiana-style hot sauce
1 tablespoon soy sauce
1 teaspoon grated or minced ginger
1 teaspoon sugar
1 teaspoon toasted sesame oil

Salad:
2 cups cooked vermicelli or Chinese noodles
2 cup chopped green onions, including some of the greens
1 cup sliced red bell peppers
2 cup shredded carrots
2 cup mung bean sprouts
1/4 cup sliced cucumber
Garnish: Chopped roasted peanuts
Chopped fresh cilantro

Instructions


Combine all the ingredients for the dressing in a bowl and mix well. Add additional broth to thin to desired consistency. Allow the dressing to sit at room temperature for an hour to blend the flavors.
Place the noodles in a large bowl or platter and top with the vegetables. Pour the sauce over the salad and gently toss to coat the noodles.
Garnish the salad with the nuts and cilantro and serve.
Servings
4
Servings
4
Mongolian Asian Noodle Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe

Mongolian Asian Noodle Salad


This salad makes an excellent first course or a spicy accompaniment to any Chinese meal, meatless or not. This is a very basic recipe can add whatever ingredients you desire such as blanched Chinese pea pods.

Ingredients


Dressing:
2 cup chicken broth or more to dilute
1/4 cup peanut butter
2 tablespoons peanut oil
2 tablespoons Asian garlic chile-based sauce
2 tablespoons red wine vinegar
1 tablespoon Louisiana-style hot sauce
1 tablespoon soy sauce
1 teaspoon grated or minced ginger
1 teaspoon sugar
1 teaspoon toasted sesame oil

Salad:
2 cups cooked vermicelli or Chinese noodles
2 cup chopped green onions, including some of the greens
1 cup sliced red bell peppers
2 cup shredded carrots
2 cup mung bean sprouts
1/4 cup sliced cucumber
Garnish: Chopped roasted peanuts
Chopped fresh cilantro

Instructions


Combine all the ingredients for the dressing in a bowl and mix well. Add additional broth to thin to desired consistency. Allow the dressing to sit at room temperature for an hour to blend the flavors.
Place the noodles in a large bowl or platter and top with the vegetables. Pour the sauce over the salad and gently toss to coat the noodles.
Garnish the salad with the nuts and cilantro and serve.
Servings
4
Servings
4
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