Crispy Noodle Salad With Sweet And Sour Dressing Food

CRISPY CHINESE NOODLES (RESTAURANT STYLE)

Steps:

• Heat a wok over medium heat until very hot and pour vegetable oil into hot wok. Let oil heat until the surface shimmers. To test heat, lower the tip of a wooden chop stick into the oil; if it bubbles vigorously, oil is heated enough.
• Cut egg roll wrappers into 1-inch strips and gently lay strips into the hot oil, 2 or 3 at a time. When strips start to brown on one side, gently flip over and brown the other side until the strips are crisp and golden brown, 30 seconds to 1 minute. Repeat with remaining egg roll wrappers, working in batches. Remove crisp noodles with slotted spoon and drain on paper towels.

SWEET AND SOUR DRESSING

Steps:

• In a blender or salad dressing shaker, combine oil, sugar, vinegar, onion, salt, mustard, and celery seed. Blend or shake until emulsified.

CRISPY NOODLE SALAD WITH SWEET AND SOUR DRESSING

Steps:

• In a bowl, combine greens, bean sprouts, carrot, radishes, scallions, red bell pepper and half of the fried noodles.
• Whisk together plum or duck sauce and vinegar in a smaller bowl. Stream in oil and continue whisking to combine.
• Dress salad and toss with salt and pepper, to your taste. Serve salad with remaining crispy noodles, as garnish.

CRISPY NOODLE SALAD

Steps:

• Heat the sesame oil in a wok. Add ginger and garlic and stir fry for 30 seconds.
• Add peas, carrots and spring onions and stir fry for a minute. Add spinach and bean sprouts and stir fry for another minute.
• Remove from heat and stir in cucumber.
• Pile onto plates, sprinkle over the lime juice and nuts. Drizzle with the chilli oil and top with the crispy noodles.

SWEET & SOUR NOODLE SALAD

Steps:

• Put a large pan of water on to boil. Plunge the noodles into the water and simmer for four minutes until just soft
• Drain the noodles well and rinse under cold running water. Drain again and place in a large bowl
• Add the pineapple, red pepper, water chestnuts and baby corn
• To make the dressing, beat together the pineapple juice, olive oil, soy sauce and honey and season well
• When ready to serve, pour over the dressing and mix well
• Serve garnished with spring onion

CRISPY NOODLE SALAD WITH SWEET AND SOUR DRESSING

Steps:

• In a bowl, combine greens, bean sprouts, carrot, radishes, scallions, red bell pepper and half of the fried noodles. Whisk together plum or duck sauce and vinegar in a smaller bowl. Stream in oil and continue whisking to combine. Dress salad and toss with salt and pepper, to your taste. Serve salad with remaining crispy noodles, as garnish.

KOREAN LETTUCE SWEET AND SOUR SALAD

Steps:

• Combine garlic, scallions, onion, soy sauce, lime juice, vinegar, sesame oil, hot pepper flakes and honey in a large mixing bowl. Mix well with a whisk.
• Add the lettuce and mix by hand to ensure the seasonings are fully incorporated. Sprinkle with sesame seeds and serve immediately.

SZECHUAN ALLIGATOR IN A CRISPY NOODLE NEST WITH LEMON GINGER DRESSING AND SHIITAKES

Steps:

• For the Lemon Ginger Dressing: Combine all above ingredients, except oils. Using an electric blender, add 1 cup sesame oil and 1 cup peanut oil, blending in batches until smooth. Keep refrigerated.
• For the Szechuan alligator: Mix the above ingredients together. Rub alligator tenderloins with the mixture and let sit for 1 hour. For the Breading: Mix flour and cornstarch together. Combine bread crumbs, sesame seeds, salt, cayenne pepper and mustard. Dredge alligator in flour/cornstarch mixture, shaking off excess. Dip in egg whites. Coat in bread crumb mixture. Set aside.
• Use 1 cup peanut oil for frying alligator. In a heavy duty saucepan with 4-inch sides or higher, heat oil to 350 degrees. Fry alligator until crispy. Drain on paper towels. Set aside until ready to add to salad.
• For the Vegetables and the Crispy Noodle Nest: Split pasta into 6 equal parts. Form each into a bird?s nest that is about 5 inches in diameter. Put nests in freezer while heating oil to 325 degrees. Fry each nest directly out of freezer, using a ladle to keep the center hollow. Cook just until lightly golden. Drain on paper towels.
• Assembly: Slice alligator on the bias. Combine vegetables and alligator in a bowl. Add 1 cup of dressing. Toss well.
• Place a nest in the center of each plate. Arrange 3 endive spears, so that they are sticking out from each nest. Place a mound of salad in the center of nest.
• Arrange 3 Nasturtiums between each endive spear. Drizzle more dressing and sesame seeds on and around salad if desired.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.