Shanghai Style Noodle Salad with Lemongrass and Jalapeno

Yield: 4 servings

Preparation time is 30 minutes

Ingredients

For the Dressing:

• 2 teaspoons chopped lemongrass (10 millilitres)
• 2 teaspoons chopped shallots (10 millilitres)
• 2 teaspoons chopped garlic (10 millilitres)
• ½ tablespoon minced ginger (7 millilitres)
• 2 tablespoons finely minced jalapeno (10 millilitres)
• 2 tablespoons chopped cilantro (30 millilitres)
• ¼ cup rice wine vinegar (60 millilitres)
• ¼ cup Soya sauce (60 millilitres)
• 2 tablespoons fresh orange juice (30 millilitres)
• 1/3cup sesame oil (70 millilitres)
• 1 tablespoon sugar (15 grams)
• pinch of salt
• ¼ teaspoon cracked pepper

For the salad:

• 4 cups cooked Shanghai noodles (800 grams)
• 2 tablespoons sesame oil (30 millilitres)
• 1 tablespoon rice wine vinegar (15 millilitres)
• 1 ½ cups julienne mixed vegetables (carrot, daikon, bell peppers, jicama, mango, Napa cabbage)
• 1 ¼ cups tofu cubes
• 1 egg white
• peanut oil for frying

Directions

1. Preheat the peanut oil to 360 degrees Fahrenheit.
2. Combine all the ingredients for the dressing in a non-reactive bowl and mix well. Refrigerate until ready to use. The dressing keeps in the fridge for up to 2 days.
3. Toss the noodles with the sesame oil and rice vinegar. Cover them and put them in the fridge until chilled.
4. Dice the tofu and brush it with egg white. Drop it into the hot oil to fry until crispy, about 2 minutes. Drain on paper towels. Once the noodles are cool, add the remaining ingredients and toss with enough vinaigrette. Serve in 4 serving bowls.