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COOKING WITH GALA

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CHINESE NOODLE SALAD

1 lb very thin, fresh Chinese noodles, 1/16 thick
1 lb crisp white bean sprouts
2 large carrots, peeled and finely shredded
c thinly cut green onion rings
1 bunch cilantro, leaves finely chopped, reserve a few sprigs
Whole peanuts

Fluff noodles to separate strands and cook about 2 minutes to al dente. Drain and plunge into ice water, drain again. Blanch bean sprouts in water for about 5 seconds, plunge into ice water, drain. Pour Chili Orange dressing over noodles and toss. Scatter sprouts, carrots, onions and 2/3 c cilantro on top, and toss lightly. Garnish with cilantro sprigs.

Chili Orange Dressing - Combine c black soy with c distilled white vinegar, 2 tsp kosher salt, 2 tbsp sugar and 1 tbsp chili orange oil.