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2 tbsp freshly squeezed lime juice
2 tbsp soy sauce
2 tbsp vegetable oil
1 tbsp brown sugar
2 tbsp Sambal Oelek or hot chili-garlic sauce
2 tsp sesame oil
1 tbsp finely minced or grated fresh ginger, or bottled ginger
3 large garlic cloves, crushed or 1 tbsp grated or finely minced fresh or bottled garlic
1/2 tsp salt
3 400-g pkg fresh Oriental Shanghai Miki noodles
1 large onion
2 bell peppers, 1 red and 1 green
1 tsp vegetable oil
4 to 6 green onions, optional
2 cups cooked roast beef strips, optional
Prepare dressing by whisking lime juice, soy, 2 tablespoons vegetable oil, brown sugar, Sambal Oelek, sesame oil, ginger, garlic and salt together. If possible, make a few hours ahead and leave at room temperature or make a day ahead and refrigerate.
Prepare noodles according to package directions. (We placed them in a colander, then ran warm water over them for 4 minutes, separating noodles as soon as they were softened.) Drain well, then place in a large bowl.
Slice onion and peppers into julienned strips. Heat oil in a frying pan. Add onion and sauté until soft, about 5 minutes. Then, stir in peppers and sauté for 1 minute. Meanwhile, thinly slice green onions. Toss noodles with onion-and-pepper mixture, green onions, roast beef strips, if using, and dressing until mixed.
Calories 250, Protein 8.9g, Carbohydrates 44.4g, Fat 4.1g.
Oriental flavors dominate in this light noodle salad that makes enough for a crowd.
Many supermarkets now sell fresh Oriental noodles in clear packages in the fresh-produce section. Jars of chili-garlic sauce are sold alongside Oriental sauces.
Salad keeps well for at least 1 day in the refrigerator. Or, prepare several hours ahead and leave at room temperature. Stir in roast beef, just before serving.