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Asian Noodle Salad with Shrimp and Snow Peas
From Diane Rossen Worthington via the Bucks County Courier Times; serves 4-6. Take the ingredients of this recipe as a guide - use whatever the farm has to offer at the time.
1 pound Chinese-style noodles or favorite pasta
1 Tablespoon canola oil
Dressing:
1/4 cup canola oil
2 teaspoons dark sesame oil
1/4 cup rice wine vinegar
1 teaspoon Asian style chili paste (optional, but yummy))
1 Tablespoon fresh lime juice
1 Tablespoon honey
2 garlic cloves, minced - or less
1 1/2 teaspoons peeled, grated fresh ginger
1 Tablespoon finely chopped fresh basil - or cilantro
3 Tablespoons finely chopped fresh mint
Salt
1 pound medium cooked shrimp, crabmeat, chicken, or tofu cut into bite-sized pieces
2 medium carrots, peeled and shredded or a bunch of Anchor Run turnips, julienned
1 cup bean sprouts or 1 cup of thinly sliced bok choy
1/4 pound or more snow peas, stems removed and thinly sliced
Garnish
3 scallions, thinly sliced - or a bunch of chives chopped
Lime wedges
Sprigs of fresh mint
Cook noodles in a large pot until barely tender and still firm. Drain and rinse in cold water, drain again and toss with the canola oil so they don't stick together. In a small bowl combine dressing ingredients and toss with pasta. Add the shrimp/chicken, carrots/turnips. bean sprouts/bok choy, and peas, toss and adjust for seasoning. Put in fridge to chill.
To serve, arrange in a large serving bowl or individual bowls and top with garnishes.