Thai Temple Noodle Salad

🍴 37 ingredients 👁️ 2 views 📚 Recipes1M

Ingredients

  • Spicy GREY POUPON Dressing
  • 1-1/2 cups demerara sugar
  • 1 cup water
  • 1 cup GREY POUPON Classic Dijon Mustard
  • 3/4 cup gingerroot
  • grated
  • 2/3 cup sesame oil
  • scant 1/2 cup green onions
  • thinly sliced
  • 6 Tbsp. lite soy sauce
  • 6 Tbsp. sesame seed
  • toasted
  • 1/4 cup sambal oelek
  • Noodles
  • 2 qt. flour
  • 3 cups simmering water
  • Mushrooms
  • 1-1/2 qt. fresh shiitake mushrooms
  • stems removed
  • 1-1/2 cups lite soy sauce
  • Salad
  • 1-1/2 gal. napa cabbage
  • chiffonade
  • 1-1/2 qt. asparagus spear tips
  • cut in half
  • blanched
  • 1-1/2 qt. green onions
  • cut diaginally into thin slices
  • 3 cups dry roasted unsalted peanuts
  • chopped Rite Aid Buy 1 Get 1 Free thru 02/06
  • 3 cups cilantro
  • finely chopped
  • 48 each baby bok choy cabbages
  • cut in half
  • blanched Safeway 1 lb For $1.28 thru 02/09
  • 12 each limes
  • each cut into 4 wedges Safeway 3 ct For $1.00 thru 02/09

Instructions

  1. Spicy GREY POUPON Dressing: Cook sugar and water in saucepan until sugar is completely dissolved, stirring frequently.
  2. Cool 10 min.
  3. Blend remaining ingredients in bowl with hand blender.
  4. Add sugar water; mix well.
  5. Noodles: Pulse flour in food processor until aerated.
  6. With motor running, gradually add water until smooth dough ball is formed.
  7. Divide dough into 8 balls (or into 4 balls for trial recipe).
  8. Place each ball in resealable plastic bag; let rest 2 hours.
  9. Bring large pot of lightly salted water to boil.
  10. Prepare a bowl of ice water for shocking cooked noodles.
  11. Place 1 dough ball on work surface dusted with cornstarch; roll to 20x12-inch rectangle.
  12. Cut into 60 (2-inch square) noodles.
  13. Repeat with remaining dough.
  14. Add noodles to boiling water; cook 1 to 2 min.
  15. or until they float to surface, stirring frequently.
  16. Remove noodles from hot water, then shock in ice water.
  17. Drain; spread into single layer on sheet pans to dry.
  18. Mushrooms: Toss mushrooms with soy sauce.
  19. Heat large nonstick skillet on high heat.
  20. Working in batches, drain mushrooms then sear in hot pan 1 min.
  21. on each side.
  22. (Do not crowd mushrooms in pan.)
  23. Refrigerate until completely cooled.
  24. Cut into 1/4-inch-thick slices.
  25. For each serving: Combine 1/2 cup Napa cabbage, 12 asparagus pieces, 10 Noodles, 2 Tbsp.
  26. onions and 1 Tbsp.
  27. each Mushrooms, nuts and cilantro.
  28. Add 2 Tbsp.
  29. Spicy GREY POUPON Dressing; toss to coat.
  30. Place 2 bok choy pieces on chilled serving plate.
  31. Top with salad.
  32. Garnish with lime wedge.
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