Summer is almost here and with it the desire to eat lighter. So to keep cool during mealtime, why not serve up a fresh and delicious, yet hearty dinner salad developed in the kitchens of acclaimed chefs of The Legendary Napa Valley?
Created by CIA Chef Adam Busby, Director of Education and Certified Master Chef this recipe is great for a party or just to have on hand when the days are hot and the noodles are cold.
You can also toss in bits of leftover grilled chicken, pork or beef. It may seem cliché, but an off-dry gewürztraminer with gripping acidity would be just the thing for the intriguing flavors of this Asian inspired dish.
COLD ORANGE CHILI OIL NOODLE SALAD
- 2 T. Chili Orange Oil (see following recipe)
- 1 T. sediment from bottom of the chili orange oil
- 2 T. soy sauce
- 2 T. white wine vinegar
- 1 tsp. kosher salt
- 1 T. sugar
- 8 ounces fresh bean sprouts
- 1 lb. very thin fresh Chinese noodles
- ¾ cup finely shredded carrots
- ¾ cup cilantro leaves, plus as needed for garnish
- ½ cup chopped dry roasted and salted peanuts
1. Combine the first 6 ingredients in a small bowl and whisk to combine. Reserve until needed.
2. Bring a large pot of salted water to a boil over high heat. Place the bean sprouts in a small colander that can be submerged into the pot. Submerge the bean sprouts in boiling water for 15 seconds. Drain and shock in ice cold water until completely cool. Cover with ice-cold water and reserve in the refrigerator.
3. Bring the water in the pot back to a boil. Gently untangle the noodles and drop into the boiling water. Cook, stirring occasionally, until just al dente, about 2 minutes. Drain, shock in ice water until completely cool, and drain well again. Place the noodles in a large bowl in refrigerator.
4. Just before serving, re-whisk the dressing, add to the noodles and toss well to coat, gently separating the noodles as you toss.
5. Drain the bean sprouts well and add to the noodles, along with the carrots, cilantro leaves and 6 T. of the peanuts. Toss well, taste and adjust the seasonings. Place the noodles on a platter and garnish with additional cilantro leaves and the remaining 2 T. of chopped peanuts.
Chili Orange Oil:
You’ll have extra oil but it keeps in the refrigerator for at least a week. Use as a vinaigrette, to make an orange mayonnaise or to create a room-temperature summer rice salad. The combination of peanut oil is great, but you can use one or the other, or a good-quality corn oil.
Makes about 1¼ cups oil
- 1 large orange (10 ounces)
- 1 to 2 T. dried red chili flakes, depending on desired hotness
- 2 T. Chinese black beans, roughly chopped
- 1 tsp. minced garlic
- ½ cup canola oil
- ½ cup peanut oil
- 2 tsp. toasted sesame oil
1. Peel the orange, trying to get as little of the pith as possible. Mince the peel and reserve the orange for another use.
2. Combine the peel and the remaining ingredients in a small, heavy saucepan. Bring the mixture to simmer over medium heat and adjust heat to keep at a very gentle simmer. Cook for 15 minutes, stirring occasionally. Cool and store in a covered container, refrigerated.
Special thanks to Napa Valley Culinary Experts for this tasty treat!
For more information on The Napa Valley and its culinary traditions and offerings, please visit http://www.legendarynapavalley.com.