← Back to Search Results
Asian, Chinese
 Noodle Salad with Peanut Dressing

Photo by: Joseph De Leo
Comments: 0
 

Recipe

These days, chilled noodles are lauded as a new discovery in the West. Of course, in Sichuan, noodles have been served chilled as long as noodles have been served. There is a notable difference in this recipe, however. Instead of the traditional sesame seed paste dressing, this recipe uses a peanut dressing.

Yield: Makes 4 servings

Ingredients

  • 8 ounces fresh Chinese egg noodles
  • 2 cups bean sprouts
  • 3 green onions, julienned
  • ½ cup cilantro leaves
  • ½ red bell pepper, seeded and julienned
  • 1 tsp salt
  • 1/8 tsp ground white pepper
  • 1 tsp Chili Oil or a store-bought version
  • 1 cup Peanut Dressing
  • ¼ cup chopped roasted peanuts

Directions

Bring a large pot filled with water to a boil over high heat. Add the noodles and cook according to the package directions. Drain, rinse with cold water, and drain again.

Place the noodles in a large bowl with the bean sprouts, green onions, half of the cilantro leaves, the bell pepper, salt, white pepper, and chili oil. Pour the dressing over the noodles and toss to coat evenly.

Sprinkle the peanuts and remaining cilantro leaves over the top. Transfer to a serving plate and serve chilled or at room temperature.


© 2008 Yan Can Cook, Inc.
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information does not include Peanut Dressing or Chili Oil. For nutritional information on Peanut Dressing or Chili Oil, please follow the links above.

295kcal (15%)
46mg (5%)
29mg (48%)
46mcg RAE (2%)
354mg
64mg
12g
4g
4g
47g
48mg (16%)
601mg (25%)
1g (7%)
7g (11%)
3mg (19%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
mom-a-licious Mom-a-Licious
by Domenica Catelli
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
baked-explorations Baked Explorations
by Matt Lewis
cook-with-jamie Cook with Jamie
by Jamie Oliver
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
nigella-express Nigella Express
by Nigella Lawson
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?