Asian Noodle Salad
1/4 cup light corn syrup
1 1/2 tablespoons red-wine vinegar
1 1/2 tablespoons rice-wine vinegar
2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon Asian red chili-garlic sauce, or to taste
1 clove garlic, finely chopped
Pour the corn syrup into a microwave-safe container. Heat on
high for 15 seconds. Pour into a mixing bowl.
Add the red-wine and rice-wine vinegar, soy sauce, honey,
chili sauce, and garlic. Stir well.
1/2 pound (8 ounces) cellophane (bean thread) noodles
1/2 iceberg lettuce, cut into 1/2-inch strips
2 bunches watercress, stems removed
1/2 cucumber, peeled, seeded, and cut into 1/2-inch dice
1 large red bell pepper, seeded and cut into long matchsticks
1 carrot, cut into matchsticks
1 red onion, halved and cut into matchsticks
3 scallions (green part only), cut into 1/2-inch pieces
1/4 cup fresh basil leaves, torn into small pieces
1/4 cup fresh mint leaves, torn into small pieces
1/4 cup fresh cilantro leaves, stems removed
Salt, to taste
Bring 2 quarts of water to a boil. Place the noodles in a
bowl and pour enough of the boiling water over the noodles to cover them. Soak
for 8 to 10 minutes or until softened. Drain the noodles, and rinse with cold
water. Shake well to remove excess water. Gather the noodles onto a cutting
board and cut them into roughly 3-inch long segments.
In a large bowl, combine the lettuce, watercress, cucumber, bell pepper, carrot,
onion, scallions, basil, mint, and cilantro. Toss gently. Add 1/2 cup of the
dressing and salt. Toss again. Taste for seasoning, add more salt or
chili-garlic sauce, if you like, or more dressing.