Asian Noodle Salad
This is a light, tart Asian-inspired noodle salad that makes a refreshing first course at a casual reception.
- Servings: 8
Source: Martha Stewart Weddings, Winter 1999
- 1 pound udon noodles
- 2 teaspoons peanut oil
- 1/2 pound sugar snap peas, stems and strings removed
- 3 limes
- 1/4 cup mint leaves, julienned
- 1/2 cup cilantro leaves
- 1 long red chile pepper, sliced thinly on the bias
- 1 yellow bell pepper, cut into 1-inch-long matchsticks
- 2 scallions, sliced thinly on the bias
- 1 red onion, cut into 1/4-inch thick wedges
- 1/2 cup peanuts, coarsely chopped
- Lime Dressing
- 8 shiso leaves
Bring a large saucepan of salted water to a boil; prepare an ice bath. Cook noodles until al dente, 1 1/2 to 2 minutes. Drain noodles in a colander; transfer to ice bath to cool. Drain; toss with peanut oil in a large bowl. Set noodles aside.
Bring a medium saucepan of salted water to a boil; prepare an ice bath. Add the sugar snap peas; cook until bright green, 1 to 2 minutes. Drain the peas in a colander, and transfer to ice bath to cool. Drain, and add peas to reserved noodles.
Using a paring knife, carefully cut away peel and outer membranes from limes, following the curves of the fruit. Sliding the knife between the fruit and membrane, lift out each section. Set 8 sections aside, and chop remaining sections into 1/4-inch dice.
Add the chopped lime, mint, cilantro, chile pepper, bell pepper, scallions, red onion, and peanuts to noodles; toss ingredients to combine.
Add lime dressing to noodles, and toss to coat. Place a shiso leaf in each serving container, and fill with the noodle salad. Garnish with reserved lime sections, and serve immediately.