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Receta Shanghai Style Noodle Salad With Lemongrass And Jalapeno
by Global Cookbook

Shanghai Style Noodle Salad With Lemongrass And Jalapeno
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Ingredientes

  • 2 tsp minced lemongrass
  • 2 tsp minced shallot
  • 2 tsp minced garlic
  • 1/2 Tbsp. chopped ginger
  • 2 Tbsp. finely chopped jalapeno
  • 2 Tbsp. minced cilantro
  • 1/4 c. rice wine vinegar
  • 1/4 c. soy sauce
  • 2 Tbsp. fresh orange, juice
  • 1/3 c. sesame oil
  • 1 Tbsp. sugar
  • 1 pch salt
  • 1/4 tsp cracked pepper
  •     For the salad
  • 4 c. cooked Shanghai noodles
  • 2 Tbsp. sesame oil
  • 1 Tbsp. rice wine vinegar
  • 1 1/2 c. julienne mixed vegetables, carrots, peppers, mango, jicama, daikon, napa
  • 1 1/4 c. tofu, cubes
  • 1 x egg white
  •     peanut oil, for frying

Direcciones

  1. For the dressing:Combine all the ingredients for the dressing in a non-reactive bowl and mix well. Chill till ready to use. The dressing keeps in the fridge for up to 2 days.
  2. For the salad:Toss the noodles with the sesame oil and rice vinegar. Cover them and put them in the fridge till chilled.
  3. Dice the tofu and brush it with egg white. Drop it into the warm oil to fry till crispy, about 2 min. Drain on paper towels. Once the noodles are cold, add in the remaining ingredients and toss with sufficient vinaigrette. Serve in 4 serving bowls.
  4. Preparation time is 30 min.
  5. For the dressing