My family loves oriental food, and when we lived in New Jersey, it was very good. Oriental food is not what we are used to in Southwest Missouri. People say that it is small town Oriental or “Springfield” Chinese. So out of necessity, I have started making more Oriental dishes than I used to. One night I was preparing Scallops with Peanut Sauce, and I thought this Szechuan Noodle salad would be a perfect accompaniment!
- 6 ounces uncooked udon noodles or whole-wheat linguine
- 1/2 cup bottled Szechuan sauce (you may want to add a little less if you do not like spice)
- 3 Tablespoons creamy peanut butter
- 2 Tablespoons hoisin sauce
- 1 Tablespoon lower sodium soy sauce
- zest of one lime
- 1 Tablespoon fresh lime juice
- 2 teaspoons fish sauce
- 1 cup matchstick-cut carrots
- 1/2 cup matchstick-cut green onions
- 12 ounces broccoli florets
- toasted sesame oil
- salt to taste
- 1 Tablespoon toasted sesame seeds
- Cook noodles according to package directions, do not add any salt or oil. Drain and rinse with cold water and drain well.
- Whisk Szechuan sauce, peanut butter, hoisin, soy sauce, lime zest and juice and fish sauce until smooth. Set aside.
- Steam broccoli florets in a steamer basket, just until slightly tender. Plunge them into ice cold water to stop the cooking process. Remove them from water and drain well on paper towels, you don’t want the excess water in your salad.
- In a large bowl, toss the broccoli with toasted sesame oil, and salt to taste. You don’t want the broccoli overly salty but you don’t want it bland, trust me on this (more fresh lime juice would be good here too).
- In another large bowl, toss noodles, seasoned broccoli, carrots and green onion with sauce. Sprinkle toasted sesame seeds on top. (I buy my seeds already toasted. If you need to toast yours, just place them in a dry, nonstick skillet over low heat. As they brown slightly, remove them from the heat.) Serve cold or room temperature.
- Serve salad cold or room temperature.