Yunnan-Style Cold Rice Noodles
This is a nice salad, and it's true, it's kid-friendly - our 4-year old
really enjoys it!
The Washington Post
Cuisine: Asian
Course: Main Course
Features: Fast, Kid-Friendly
The assertive dressing can be made several days in advance, but the salad
should be eaten within a few hours after it is composed. Prep the
vegetables before you cook the noodles, and the dish will come together
easily. Be sure to use fresh ingredients.
4 servings
For the noodles
8 ounces dried rice noodles
For the dressing
1/2 cup light soy sauce
1/4 cup Chinese vinegar, such as Chinkiang brand
2 teaspoons sesame oil
1 tablespoon Chinese chili paste
2 teaspoons sugar
1 tablespoon minced ginger root
1 tablespoon minced garlic
3 scallions, white and light green parts, finely chopped
For the noodles
1 large egg, lightly beaten
1 medium carrot, peeled and shredded (about 1 cup)
4 ounces Chinese spinach or baby spinach leaves, stemmed and blanched
briefly, then drained and coarsely chopped
1 medium seedless cucumber, peeled and cut into julienne (very thin
strips)
4 ounces bean sprouts, blanched briefly and drained
2 medium cloves garlic, minced
1 tablespoon minced ginger root
4 ounces cooked boneless, skinless chicken breast, cut into cubes
1/2 cup coarsely chopped cilantro leaves
2 tablespoons finely chopped scallions, for garnish
Cook the noodles according to package directions; drain and rinse well.
Set aside. While the noodles are cooking, make the dressing: Combine the
soy sauce, Chinese vinegar, sesame oil, Chinese chili paste, sugar,
ginger, garlic and scallions in a small bowl, stirring to mix well. Set
aside. Spray a small skillet with nonstick cooking oil spray. Heat over
medium heat and add the egg, turning the skillet so the egg covers the
bottom of the skillet in a thin layer. Cook until firm, then transfer to a
cutting board to cool. Cut into thin shreds and set aside. To serve,
arrange the noodles in the center of a platter. Create concentric rings
around the edge of the noodles with the carrot on the outside, then the
spinach, then the cucumber. Make 2 small piles of the bean sprouts at
opposite ends of the platter, then create 2 piles of shredded egg on top;
in the center, place the minced garlic and ginger, then the chicken and
cilantro, and garnish with the scallions. Serve immediately, with the bowl
of soy sauce-vinegar dressing on the side.
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