Make Ahead

Asian noodle and bean salad

by:
November 15, 2020
4
1 Ratings
Asian noodle and bean salad
Photo by Pete Mack
  • Prep time 30 hours
  • Cook time 15 minutes
  • Serves 4-6
Author Notes

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

What You'll Need
Ingredients
  • Pan-toasted garbanzos
  • 15 ounces Canned garbanzo, rinsed and drained
  • 1 tablespoon Toasted sesame oil
  • 1/2 tablespoon Sesame seed
  • 1-2 pinches Five spice (to taste, optional)
  • 2 teaspoons fish oil or soy sauce
  • 1 teaspoon Ginger, grated or shaved
  • Main salad
  • 12 ounces Soba or rice noodles
  • Soy sauce, to taste
  • 1-2 Mini Daikon radish
  • Mixed crisp salad vegetables, including 1/3 red bell pepper, carrot, and/or whatever you have on hand
  • 1/4 Fresno pepper, or to taste, sliced very thinly
  • 1 teaspoon Prosecco vinegar or good rice vinegar.
  • 1/2 Lime, juiced
  • 2 teaspoons Sesame oil, or to taste
  • 2 teaspoons Soy sauce, or to taste
  • 1 Clove garlic, chopped
  • 3 Small bok choy, chopped
  • Handful Cilantro, or to taste
  • Handful Roasted unsalted peanuts, roughly chopped
  • 3 Green onion, sliced (or substitute red onion)
Directions
  1. Pan-toasted garbanzos
  2. Toast the sesame seeds, in a small skillet on medium heat
  3. 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.
  4. Deglaze with fish or soy sauce, and cook for another two minutes. Set aside to cool.
  1. Main salad
  2. Cook noodles per package, til al dente, and rinse under cold tap water.
  3. 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.
  4. 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!)
  5. 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.
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1 Review

Pete M.
Pete M. November 15, 2020
Note: This isn't nearly as complicated as it looks. It's a pretty standard Asian noodle salad, with extra veggies and garbanzos. I find the usual noodle salads a bit too noodle-y and not enough salad-y.