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Rice stick noodle salad
1 quart rice stick noodles
1.5 cup napa cabbage shredded
2 tbs minced onion
2 tbs minced garlic
2 tsp minced chilis
1 whole chili split in half for searing
1 pint oyster mushrooms shredded
1 pint cinnamon cap mushrooms
1/2 cup cherry tomatoes
1/4 cup fried shallots
1/4 cup sliced red onion
1/4 cup chopped cilantro (stems and leaves)
2 tbs shaoxing wine for deglazing
Get a medium-size stock pot or sauce pot and add oil for frying, fill a pot about 2" up from the bottom with oil. The next stage happens very quickly so have everything ready for frying.
When oil is hot enough, check with 1 noodle.
The noodle should rise up and puff up immediately upon entering hot oil. If this happens then the oil is ready.
In small batches, drop noodles in. Don't look for a brown color as these noodle will turn white when cooked.
After noodles are cooked rest on paper towels to get rid of excess oil and sprinkle a little salt on them and set aside.
Julienne cabbage and cut tomatoes in half.
Mince sweet onion, garlic and chili for sauteing.
Then julienne the red onion and add to ice water.
Cook aromatics(onion,garlic,chili) until golden .
In same saute pan cook mushroom and season with salt and pepper.
Remove from heat after mushrooms are cooked.
Now for the herbs, pick all of the leaves from the cilantro, and chiffonade them. Slice the scallions on a bias and combine them to make herb mix for garnish.
In a mixing bowl add noodles and season with dressing. Then add all vegetables to noodles and combine, herbs and toss. Use salt and more dressing if needed.
Once dish is mixed and ready to serve, plate and garnish salad.
1 tbs Rice wine vinegar
3 tbs Sweet chili sauce
1 tsp Sesame oil
1 tbs Soy sauce
2 tbs veg oyster sauce
2 tbs Peach apricot glaze
Combine all ingredients and stir well for dressing.