A perfect summer saladnoodles, vegetables, and sesame dressing.
To the bemusement of my Chinese neighbors, I often enjoyed it that way.
When I make this dish in the U.S., I tweak it a little by adding extra vegetables.
Alison Bickel
I toss the salad into a big, colorful jumble and let everyone serve themselves with tongs.
The Best Rice Noodle: Fresh Vs.
Dried
This salad is traditionally made with fresh, round Chinese-style rice noodles called mixian.
Alison Bickel
If you have access to a Chinatown or a Vietnamese market, look for these noodles.
They are sometimes labeled with their Vietnamese name,bun.
These fresh noodles dont need to be cooked.
Alison Bickel
Just dump the noodles into a serving bowl.
This size pairs well with the shredded vegetables.
These strips, called si in Mandarin, are long and very thin.
Alison Bickel
They resemble the shape of the mixian and are easy to grab with chopsticks.
Once the vegetables are prepared, simply cook the noodles, make the dressing, and toss them together.
If you dont have a mandoline, a sharp knife is all you need.
Alison Bickel
Then, use a sharp knife to cut them into thin strips.
If your mandoline has a fine-tooth slicing blade, use it to speed up prep time even more!
The scallions and snow peas can be cut into thin strips lengthwise using a sharp knife.
Alison Bickel
It is very similar to a traditional dumpling dipping sauce.
you’ve got the option to also add some chili oil for heat and extra flavor.
Chinese soy sauce traditionally comes in light and dark varieties that differ in saltiness and intensity.
Alison Bickel
This recipe calls for Chinese light soy sauce.
China, like Italy or any vinegar-loving country, uses a variety of vinegar.
This dish is traditionally made with Shanxi vinegar, but any dark Chinese vinegar will work well.
Alison Bickel
I toss it with the dressing only after everyone has had a chance to admire the gorgeous dish.
Drain them well before you dress them.
Already-dressed leftovers are still tasty if you refrigerate them for a day or two.
Alison Bickel
Keep in mind that refrigerating the dressed noodles will affect the texture.
Some alternative brands are Three Ladies Brand, Bun Lai-Thieu, Asian Best Brand, and Viet Way.
Rice vermicelli is too thin for this salad.
Alison Bickel
Add the noodles and cook them until they are pliable but still fairly firm inside, about 6 minutes.
If you pull on a noodle, it should stretch quite a bit before it breaks.
Trim the roots off the scallions and cut them into 2- to 3-inch-long pieces.
Alison Bickel
Cut them in half lengthwise, then slice them into very thin strips.
Put them into a small bowl and cover them with cool water to let their flavor mellow a bit.
Peel the carrots and trim off the ends.
Alison Bickel
Cut them into 2- to 3-inch-long pieces, then cut them into thin slices lengthwise, about 1/8-inch thick.
This can be done with a mandoline.
Cut the slices into thin strips.
Alison Bickel
Cut the cucumber in half lengthwise.
Use a spoon to scoop out the soft, seed-filled center and discard.
Keep the skin on.
Slice the cucumber lengthwise into thin strips matching the other vegetables.
Pinch off both ends of the snow peas and remove the string that runs along one side.
Slice them lengthwise into thin strips.
Add the dressing and toss well to evenly coat.
Top with the cilantro.
Drizzle with the chili oil or serve it on the side.
