Wednesday, April 6, 2011
SPICY ASIAN NOODLES
Adapted from this recipe at My Recipes, aka Cooking Light
Head of romaine chopped
1/4 cup hoison
2 tablespoons soy sauce
1 tablespoon toasted sesame oil
2 garlic cloves, minced
1 tablespoon finely grated fresh ginger
3 tablespoons rice wine vinegar
1 tablespoon chili garlic sauce
14 ounces rice noodles
Boil a pot or kettle of water. Place dry noodles in a heat proof bowl. Pour boiling water over them. Cover and let sit for about 7 minutes. Drain and set aside.
While noodles are draining mix up the sauce: hoison, sesame oil, garlic, ginger, rice wine vinegar and chili garlic sauce. Whisk together. Pour over noodles. Add chopped green onions and cilantro and stir. Spoon noodles over bed of romaine and garnish with toasted peanuts.