*  Exported from  MasterCook  *

              Chinese Noodle Salad with Citrus and Spicy Pe

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Salads                           Vegetarian
                Ethnic

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -PKKW92A Marne Parry
                        -----SPICY PEANUTS-----
   1       c            Raw shelled peanuts
     1/2   ts           Oil
     1/4   ts           Paprika
     1/4   ts           Cayenne pepper
     1/4   ts           Salt
                        -----MARINADE-----
                        Grated orange peel
     1/2   c            Orange juice
   2 1/2   tb           Grated fresh ginger
   3       tb           Rice vinegar
   3       tb           Sherry vinegar
     1/3   c            Sesame oil
   2       ts           Sugar
     1/4   c            Light soy sauce
   1                    Jalapeno pepper -- minced
     1/2   ts           Hot chili oil +/-
                        -----SALAD-----
  16       oz           Thin chinese noodles
   1                    Med. carrot -- julienne
   2       oz           Snow peas -- strings removed &
                        - cut into matachsticks
   2                    Green onions -- sliced thin
     1/2   c            Daikon radish -- julienne
   3       tb           Cilantro -- chopped

  To prepare the spicy peanuts: combine the peanuts,
  oil, paprika, cayenne and salt, stirring well to coat.
  Place in a small baking pan and toast in a preheated
  350~ oven 10-12 minutes, until the nuts are golden.
  Set aside. To prepare the marinade: combine all the
  marinade ingredients. To prepare the salad: bring a
  large pan of water to the boil and add the noods and
  time according to package directions. Drain well and
  transfer to a large bowl. Add the marinade and set
  aside while preparing the vegetables. Bring a small
  pan of water to the boil; add the carrot and snow peas
  and time 30 seconds.  Drain and rinse with cold water
  to stop the cooking. Pat dry and add to the noodles.
  Add the green onion, radish and cilantro. Refrigerate
  if making the salad ahead.  Remove from refrigeration
  1 hour before serving. (Refrigeration can make the
  flavors less intense. Save a little of the marinade to
  add to the salad just before serving.) Stir in the
  peanuts just before serving. Source: Seattle Times,
  12/29/93
 


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