Asian noodle salad

June 27, 2007

Serves 4

For a main course, top with grilled fish or chicken.

DRESSING

1/4	cup light corn syrup
1 1/2	tablespoons red-wine vinegar
1 1/2	tablespoons rice-wine vinegar
2	tablespoons soy sauce
2	tablespoons honey
1	tablespoon Asian red chili-garlic sauce, or to taste
1	clove garlic, finely chopped

1. Pour the corn syrup into a microwave-safe container. Heat on high for 15 seconds. Pour into a mixing bowl.

2. Add the red-wine and rice-wine vinegar, soy sauce, honey, chili sauce, and garlic. Stir well.

SALAD

1/2	pound (8 ounces) cellophane (bean thread) noodles
1/2	iceberg lettuce, cut into 1/2-inch strips
2	bunches watercress, stems removed
1/2	cucumber, peeled, seeded, and cut into 1/2-inch dice
1	large red bell pepper, seeded and cut into long matchsticks
1	carrot, cut into matchsticks
1	red onion, halved and cut into matchsticks
3	scallions (green part only), cut into 1/2-inch pieces
1/4	cup fresh basil leaves, torn into small pieces
1/4	cup fresh mint leaves, torn into small pieces
1/4	cup fresh cilantro leaves, stems removed
	Salt, to taste

1. Bring 2 quarts of water to a boil. Place the noodles in a bowl and pour enough of the boiling water over the noodles to cover them. Soak for 8 to 10 minutes or until softened. Drain the noodles, and rinse with cold water. Shake well to remove excess water. Gather the noodles onto a cutting board and cut them into roughly 3-inch long segments.

2. In a large bowl, combine the lettuce, watercress, cucumber, bell pepper, carrot, onion, scallions, basil, mint, and cilantro. Toss gently. Add 1/2 cup of the dressing and salt. Toss again. Taste for seasoning, add more salt or chili-garlic sauce, if you like, or more dressing. Adapted from Andrew Wilkinson