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Noodle Salad with Peanut Dressing

Updated February 23, 2016
This image courtesy of Joseph DeLeo

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.

Makes4 servings

CostInexpensive

Easy

Total Timeunder 30 minutes

Kid FriendlyYes

OccasionFamily Get-together

Recipe Coursemain course, side dish, starch

Dietary Considerationkosher, lactose-free, tree nut free, vegetarian

Mealdinner, lunch

Taste and Texturesalty, savory

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

Instructions

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.

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