This dish is delicious served with grilled chicken, so it’s a perfect do-ahead dish to round out your cookout menu. Adjust the amount of chili paste with garlic to suit your desire for “heat.” Serve mounds of these noodles at room temperature on beds of shredded romaine lettuce or Chinese cabbage, or stemmed salad spinach leaves.
Spicy Pickled Ginger Vinaigrette
2 tablespoons soy sauce
2 tablespoons white rice vinegar
1 tablespoon peanut oil, preferably roasted peanut oil
1 tablespoon dark (Asian) sesame oil
1 tablespoon chili paste with garlic, or to taste
1 tablespoon fresh lemon juice
1 tablespoon honey
1 teaspoon minced pickled ginger
¼ teaspoon salt, or to taste
8 ounces thin Chinese egg noodles
1 cup finely shredded carrot
2 medium green onions, including green parts, diagonally cut into thin slices
½ cup finely chopped dry-roasted, unsalted peanuts
¼ cup coarsely chopped fresh cilantro
Black sesame seeds, sprigs of fresh cilantro, blanched snow peas for garnish
Bring a large pot of water to a boil over high heat.
Whisk together the dressing ingredients in a small bowl.
When the water comes to a boil, add the noodles. Reduce the heat to medium-high and cook until al dente, about 3 to 5 minutes, or according to package instructions. As the noodles cook, stir occasionally with a fork to separate. Drain and rinse well in cold water, then drain again.
Transfer the noodles to a large bowl. Whisk the dressing; add to the noodles and toss. Let stand for about 10 minutes. Add the remaining ingredients and toss. Taste and adjust the seasoning.
This salad will keep for up to 3 days in a covered container in the refrigerator. Bring to room temperature before serving.