Cold Chinese Noodle and Carrot Salad
Makes: 4 servings
Ingredients
- 1 lb. carrots (6 medium)
- Boiling water
- 9 oz. packaged fresh Asian noodles
or linguine-style pasta
- 3 tablespoons reduced-sodium
soy sauce
- 3 tablespoons sesame oil
- 2 tablespoons minced garlic
- 2 tablespoons grated
pared gingerroot
- 2 tablespoons sugar 2 tablespoons toasted sesame
seeds
- 1 can (8 oz.) water chestnuts, drained, sliced
- 4 medium
green onions (3 oz.), sliced on a sharp diagonal
(use mostly the green tops)
- 1 to 2 teaspoons hot
chile oil or red chile flakes (to taste)

Preparation Instructions
Trim and pare carrots. Cut into thin, long diagonal
slices. Add carrots to 1 quart boiling water, return
to boil and gently boil 5 minutes or until tender-crisp;
drain and flush with cold water. Bring 2 quarts water
to boil in kettle or large saucepan. Cut bundle of
noodles once or twice across to shorten noodle length.
Slip noodles into boiling water, return to boil and
boil as package directs, about 1 or 2 minutes. Drain
and rinse. Combine soy sauce, sesame oil, garlic, ginger,
sugar and sesame seeds in bottom of salad bowl. Mix
to blend then add carrots, noodles, water chestnuts
and onion. Toss well and add hot oil to taste. Cover
salad and chill at least 4 hours to let flavors develop.
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