Singapore Noodle Salad
This Singapore Noodle Salad is a feast for the senses, combining the chewy texture of Chinese spaghetti with a bold, aromatic peanut dressing. The dish balances savory soy, tangy vinegar, and a gentle kick from chili sauce, creating a complex flavor profile that is both comforting and exciting. Crisp-tender broccoli and asparagus provide a fresh contrast to the rich sauce, while toasted sesame seeds add a nutty crunch. It’s the perfect make-ahead dish for summer barbecues, potlucks, or a quick, healthy weeknight dinner. Serve it chilled or at room temperature for maximum impact.
Description
This Singapore Noodle Salad is a feast for the senses, combining the chewy texture of Chinese spaghetti with a bold, aromatic peanut dressing. The dish balances savory soy, tangy vinegar, and a gentle kick from chili sauce, creating a complex flavor profile that is both comforting and exciting. Crisp-tender broccoli and asparagus provide a fresh contrast to the rich sauce, while toasted sesame seeds add a nutty crunch. It’s the perfect make-ahead dish for summer barbecues, potlucks, or a quick, healthy weeknight dinner. Serve it chilled or at room temperature for maximum impact.
Ingredients
- 1/4 cup sesame seeds
- 1/2 pound dried Chinese spaghetti-style noodles
- 2 tablespoons vegetable oil
- 1 bunch broccoli, separated into 1 inch florets
- 1 pound asparagus, cut on the diagonal into 1 inch pieces
- 1/2 cup chicken stock
- 1/2 cup peanut butter
- 1/4 cup red wine vinegar
- 2 tablespoons dark soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon dry sherry
- 2 teaspoons sugar
- 1 1/2 teaspoons Chinese chili sauce
- 1/4 cup minced scallions
- 2 tablespoons finely minced fresh ginger
- 1 large garlic clove, minced
- 1 cup bean sprouts
- 1 cup thinly sliced button or shiitake mushrooms, or separated enoki
- 1 large red bell pepper, cut into thin julienne
- 2 tablespoons minced chives
Directions
- 1 In a small dry skillet, toast the sesame seeds over moderately high heat, tossing constantly, until fragrant and golden brown, about 1 minute. Set aside.
- 2
In a large pot of boiling salted water, cook the noodles, separating them with a fork, until tender but still firm, about 2 1/2 minutes. Drain and rinse under cold running water. Drain well and toss with the vegetable oil to prevent sticking.- 3
Bring a large saucepan of salted water to a boil over high heat. Add the broccoli and cook until crisp-tender, 2 to 3 minutes. Using a slotted spoon, transfer to a bowl of ice water and chill until cold, about 5 minutes. Drain on paper towels. Repeat with the asparagus, cooking them for only 1 to 2 minutes.- 4
In a small saucepan, bring the chicken stock to a boil over moderately high heat; remove from the heat. Stir in the peanut butter, vinegar, soy sauce, sesame oil, sherry, sugar, chili sauce, scallions, ginger, garlic, and the toasted sesame seeds until smooth.- 5
In a large bowl, toss together the noodles, broccoli, asparagus, bean sprouts, mushrooms, and red pepper. Add the dressing and toss to coat evenly.- 6
Sprinkle the chives over the top just before serving.NoteStorage: This salad can be stored in an airtight container in the refrigerator for up to 3 days. The flavors meld nicely overnight.
Substitutions: For a vegetarian version, substitute vegetable stock for the chicken stock. You can also swap the Chinese spaghetti for angel hair pasta or rice noodles.
Tips: If the peanut sauce is too thick after chilling, whisk in a little warm water to loosen it before tossing with the noodles.
Variations: Add cooked chicken, shrimp, or tofu for extra protein. Adjust the chili sauce to taste for more or less heat.
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