Asian Noodle Salad

From the book The Basic Gourmet Entertains by Diane Morgan, Dan Taggart, and Kathleen Taggart

Serves

8

Introduction

Asian noodle salads are versatile and easy to make, and can be prepared three to four days in advance. Supermarkets generally carry several different kinds of noodles. If you can find buckwheat soba (soba means “noodle”), buy them. Otherwise, purchase any thin, wheat-based noodle. Avoid Asian noodles that look glassy, called “bean threads.” Italian-style spaghettis are also fine. If chili oil is unavailable, use about 1 tablespoon of a liquid hot pepper sauce.

Ingredients

	⅓	cup soy sauce (regular or low-sodium)
	⅓	cup firmly packed brown sugar
	½	cup Asian sesame oil
	2	Tbsp. Chinese chili oil
	2	Tbsp. red wine vinegar
	4	scallions with about 1 inch of green parts, cut into thin rings
	1	Tbsp. salt
	¾	lb. thin, wheat-based noodles
	3	sprigs fresh cilantro, for garnish (optional)
	1	red bell pepper, seeded, deveined, and thinly sliced, for garnish (optional)

Steps

1. Fill a 6- to 8-quart stockpot two-thirds full of water, cover, and bring to a boil over high heat. In a 1-quart saucepan over low heat, warm soy sauce. Add brown sugar, sesame oil, chili oil, vinegar, and scallions. Stir to dissolve brown sugar. Remove from heat and set aside.
2. When pasta water has reached a boil, add salt and then noodles. Cook noodles until al dente (with a little bite remaining), 6 to 7 minutes. They shouldn’t be mushy, but if they still have a crunchy, raw center, cook for 1 to 2 minutes longer, and taste again.
3. Drain noodles thoroughly in a colander. Place in a large mixing bowl and pour sauce over them. Toss well and allow noodles to cool before covering and refrigerating. Refrigerate at least 3 hours before serving.
4. To serve, divide noodles among 8 salad plates or bowls. Garnish with cilantro and red pepper, if desired.

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