3 tablespoons peanut oil
2 tablespoons rice-wine vinegar
2 tablespoons soy sauce
2 tablespoons chopped cilantro
1 tablespoon hoisin sauce
1 tablespoon finely minced fresh gingerroot
2 cloves garlic, minced
1 dried red chile, crushed
Salt and pepper to taste
1 (10-ounce package) Chinese egg noodles, cooked according to package
directions, drained and cooled
2 cups shredded fresh spinach leaves
1 1/2 cups peeled and julienned cucumber
1 cup snow peas, strings removed and halved crosswise
1 cup shredded radish
1/2 cup unsalted peanut halves
4 green onions, chopped


1. For dressing, in a jar with a tight-fitting lid, combine oil, vinegar, soy sauce, cilantro, hoisin, gingerroot, garlic and chile; shake until well blended. Season with salt and pepper, set aside.
2. In a large bowl, combine noodles, spinach, cucumber, snow peas, radish, peanuts and green onions. Pour dressing over noodle mixture; toss well to coat. Chill 30 minutes to 2 hours to blend flavors.

Recipe Courtesy of Freida's, The Specialty Produce People.

If you can't find Chinese egg noodles, you can substitute just about any type of pasta you have, including spaghetti, penne or ziti.

Spicy Asian Pasta Salad
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