Fragrant Chinese noodle salad

Asian noodle salad with peanut dressing Moore

Makes 6 servings

Traditional Chinese recipes don’t call for balsamic vinegar, an Italian staple; but the combination of ingredients in this spicy dressing is magical. This makes a delicious side dish salad to accompany your summer dishes.

For the Soy-Balsamic Vinaigrette

¼ cup soy sauce
2 tablespoons balsamic vinegar
2 tablespoons dark (Asian) sesame oil
1 tablespoon toasted sesame seeds
1 teaspoon Chinese hot oil, or to taste
½ teaspoon sugar
Dash of salt, or to taste

To complete the recipe

8 ounces thin Chinese wheat-flour noodles
1 cup finely shredded carrots
2 medium scallions, diagonally cut into very thin slices
Black sesame seeds and finely chopped scallions for garnish

Bring a large pot of water to a boil over high heat.

Meanwhile, whisk together all the ingredients in a small bowl; make certain the sugar is dissolved. Set aside.

Add the noodles to the pot of boiling water. When the water returns to a boil, stir occasionally to separate the noodles. Reduce the heat to medium-high and cook for about 3 to 4 minutes, or according to package instructions, or until the noodles are al dente.

When the noodles are done, drain and rinse well in cold water, then drain again.

Transfer the noodles to a large bowl. Toss in the carrots and scallions. Add the vinaigrette and toss again. Taste and adjust the seasoning.