Asian noodle salad works even better with pan-toasted garbanzos and garlic bok choy stir-fry.
Works as an appetizer salad or as lunch. —Pete Mack
Canned garbanzo, rinsed and drained
Toasted sesame oil
Five spice (to taste, optional)
fish oil or soy sauce
Ginger, grated or shaved
Soba or rice noodles
Soy sauce, to taste
Mini Daikon radish
Mixed crisp salad vegetables, including 1/3 red bell pepper, carrot, and/or whatever you have on hand
Fresno pepper, or to taste, sliced very thinly
Prosecco vinegar or good rice vinegar.
Sesame oil, or to taste
Soy sauce, or to taste
Clove garlic, chopped
Small bok choy, chopped
Cilantro, or to taste
Roasted unsalted peanuts, roughly chopped
Green onion, sliced (or substitute red onion)
In This Recipe
Toast the sesame seeds, in a small skillet on medium heat
Turn the heat to medium low.
Add the sesame oil, then the ginger and garbanzos.
Stir occasionally, until a glaze forms, about 10-15 minutes.
Deglaze with fish or soy sauce, and cook for another two minutes.
Set aside to cool.
Cook noodles per package, til al dente, and rinse under cold tap water.
Jullienne all crisp vegetables, including daikon and preferably including about 1/3 sweet bell pepper. Chop cilantro.
Toss all vegetables except garlic and bok choy with noodles and lime juice. Add garbanzos when they cool somewhat.
Saute bok choy and garlic in sesame oil and soy sauce, until bok choy is just limp and garlic is aromatic. Immediately toss with other ingredients to stop it cooking. (DON'T use fish sauce for this step!)
Season to taste with more sesame oil, vinegar, and soy sauce.
Serve on small plates, and garnish with chopped roast peanuts and a sprig of cilantro.