Singapore Noodle Salad
|Sesame seeds||1⁄4 Cup (4 tbs)|
|Chinese noodles||1⁄2 Pound (Dried, Spaghetti Style)|
|Vegetable oil||2 Tablespoon|
|Broccoli||1 Bunch (100 gm), separated into 1 inch florets|
|Asparagus||1 Pound, preferably pencil thin, tough ends snapped off, cut on the diagonal into 1 inch pieces|
|Chicken broth/Canned broth||1⁄2 Cup (8 tbs)|
|Peanut butter||1⁄2 Cup (8 tbs)|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Soy sauce||2 Tablespoon (Preferably Dark)|
|Oriental sesame oil||1 Tablespoon|
|Dry sherry||1 Tablespoon|
|Chinese chili sauce||1 1⁄2 Teaspoon|
|Minced scallions||1⁄4 Cup (4 tbs)|
|Finely minced fresh ginger||2 Tablespoon|
|Garlic clove||1 Large, minced|
|Bean sprouts||1 Cup (16 tbs)|
|Thinly sliced mushrooms/Separated enoki mushrooms||1 Cup (16 tbs) (Button / Shiitake Variety)|
|Red bell pepper||1 Large, cut into thin julienne strips|
|Minced chives||2 Tablespoon|
1. In a small dry skillet, toast the sesame seeds over moderately high heat, tossing, until fragrant and golden brown, about 1 minute. Set aside.
2. In a large pot of boiling salted water, cook the noodles, separating them with a fork, until tender but still firm, about 2 1/2 minutes. Drain and rinse under cold running water, drain well and toss with the vegetable oil.
3. Bring a large saucepan of salted water to a boil over high heat. Add the broccoli and cook until crisp-tender, 2 to 3 minutes. Using a slotted spoon, transfer to a bowl of ice water and chill until cold, about 5 minutes. Drain on paper towels. Repeat with the asparagus, cooking for only 1 to 2 minutes.
4. In a small saucepan, bring the stock to a boil over moderately high heat; remove from the heat. Stir in the peanut butter, vinegar, soy sauce, sesame oil, sherry, sugar, chili sauce, scallions, ginger, garlic and toasted sesame seeds.
5. In a large bowl, toss together the noodles, broccoli, asparagus, bean sprouts, mushrooms and red pepper. Add the dressing and toss to coat. Sprinkle the chives over the top just before serving.