- 6
Ingredients
- 1/4 cup (50mL) fresh lime juice
- 3 tablespoons (45mL) vegetable oil
- 3 tablespoons (45mL) soy sauce
- 2 tablespoons (30mL) brown sugar
- 1 tablespoon (15mL) each: sesame oil, minced garlic and grated orange or lime peel
- 1 tablespoon (15mL) minced Anaheim chili or for heat: use 1 to 2 small serrano chilies, stemmed, thinly sliced into rounds
- 9 ounces green beans or slim asparagus spears, trimmed, cut diagonally into 1/2 inch/1cm pieces
- 9 ounces/25 g Chinese egg noodles, fresh or dried ('longlife' instant noodles in 16 ounce/454 g package) or linguine
- 2 cups (500mL) peeled shredded carrots
- 1/2 cup (125ml) slivered red bell pepper
- 1 cup (250mL) thinly sliced green onions
Preparation
Step 1
Stir together lime juice, oil, soy sauce, brown sugar, sesame oil, garlic, lime or orange peel and chilies. season with salt and pepper. Set aside.
Cook asparagus or green beans in large pot of boiling unsalted water until crisp-tender, about 2 minutes. Using slotted spoon, remove beans/asparagus to colander and rinse in cold water to cool. Set aside.
Meanwhile, reheat water to boil; add pasta. Return to boil and cook for 1 to 3 minutes, depending on brand, until just tender. Do not overcook. Drain at once and rinse in cold water. Drain again well.
Combine with asparagus, vinaigrette, carrots and bell pepper. Store in covered container and refrigerate at least two hours or a day ahead. Shake occasionally to flavor all the noodles. Garnish with green onion just before serving.