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Thai Temple Noodle Salad
Thai Temple Noodle Salad
Spicy GREY POUPON Dressing: Cook sugar and water in saucepan until sugar is completely dissolved| stirring frequently. Cool 10 min.,Blend remaining ingredients in bowl with hand blender. Add sugar water; mix well.,Noodles: Pulse flour in food processor until aerated. With motor running| gradually add water until smooth dough ball is formed. Divide dough into 8 balls (or into 4 balls for trial recipe). Place each ball in resealable plastic bag; let rest 2 hours.,Bring large pot of lightly salted water to boil. Prepare a bowl of ice water for shocking cooked noodles.,Place 1 dough ball on work surface dusted with cornstarch; roll to 20x12-inch rectangle. Cut into 60 (2-inch square) noodles. Repeat with remaining dough.,Add noodles to boiling water; cook 1 to 2 min. or until they float to surface| stirring frequently. Remove noodles from hot water| then shock in ice water. Drain; spread into single layer on sheet pans to dry.,Mushrooms: Toss mushrooms with soy sauce. Heat large nonstick skillet on high heat. Working in batches| drain mushrooms then sear in hot pan 1 min. on each side. (Do not crowd mushrooms in pan.) Refrigerate until completely cooled. Cut into 1/4-inch-thick slices.,For each serving: Combine 1/2 cup Napa cabbage| 12 asparagus pieces| 10 Noodles| 2 Tbsp. onions and 1 Tbsp. each Mushrooms| nuts and cilantro. Add 2 Tbsp. Spicy GREY POUPON Dressing; toss to coat.,Place 2 bok choy pieces on chilled serving plate. Top with salad. Garnish with lime wedge.
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