Yesterday afternoon I was in the mood for cooking something different. I was browsing through a cookbook and a recipe took my fancy. It is called Spicy Noodle Salad. It is from the Company’s Coming Low Fat Cooking cookbook (page 121) by Jean Pare. Here is the recipe as it is in the cookbook.
Spicy Noodle Salad
Broken low-fat Chinese noodles 1 cup 250 ml
Boiling water 3 cups 750 ml
Finely shredded Chinese cabbage 3 cups 750 ml
Green onions, thinly sliced 4
Medium red pepper, finely diced 1
Thinly sliced carrot 1 cup 250 ml
Toasted Sesame seeds 1 tsp 15 ml
Canola oil 1 tsp 15 ml
Freshly grated gingerroot 2 tsp 10 ml
Garlic clove minced 1
Water ½ cup 125 ml
Chicken bouillon powder 1 tsp
Dried crushed chilies ¼ tsp 1 ml
Liquid honey 2 tbsp 30 ml
Low sodium soy sauce 2 tbsp 30 ml
Balsamic vinegar 1 tbsp 15 ml
Cornstarch 2 tsp 10 ml
Put noodles in a large bowl. Pour boiling water over noodles. Let stand for 5 minutes. Drain. Rinse with cold water. Return to bowl.
Add next 5 ingredients and toss together.
Heat oil in a small skillet or sauce pan. Sauté gingerroot and garlic for 1 minute. Add water bouillon powder, chilies, and honey. Bring to a boil.
Stir soy sauce, vinegar, and cornstarch together in a small cup until smooth. Pour into chili mixture. Stir until boiling and thickened. Pour over noodle mixture. Toss. Makes 7 cups.
I modified the recipe in several ways. First of all I used about 1 ½ cups of Chinese noodles. For the shredded cabbage I used baby boc choi for the Chinese cabbage. I used way more onion than the recipe calls for. Instead of using canola oil, I used extra virgin olive oil. There were no sesame seeds in this salad I made. We also don’t have any chicken bouillon powder in the house, so instead I used salt, pepper, and thyme. Lastly I used chipotle chili powder instead of dried chilies.
The salad was exquisite, super delicious and healthy. I also made some fried rice with it as a side dish (with sausage and egg in the fried rice). I heated up some store bought spring rolls to accompany this meal. I served these with plum sauce.
It was an amazing dinner that I will be making again.
Below are some images of the salad and the dinner.