Garden Hearts® Spicy Asian Noodle Salad

YIELD

8 servings

INGREDIENTS

  • 4 Garden Hearts® Petite Romaine Hearts
  • 4 tbsps olive oil
  • 2 tbsps dark sesame oil
  • 2 cloves garlic, finely sliced
  • 3 cups Chinese long beans, cooked,
  • cut diagonally into 2-inch pieces
  • 1 lb young carrots, peeled, cooked,
  • cut diagonally into 2-inch pieces
  • 1 cup green onion, cut diagonally including the green
  • Salt to taste
  • 1 lb Chinese egg noodles, cooked and well drained
  • 6 tbsps soy sauce
  • 1 tbsp bean sauce
  • 1/4 tsp freshly ground black pepper
  • 1" piece fresh ginger root, peeled and finely chopped
  • 12 ozs firm tofu, cubed and browned in olive oil
  • 1/2 tsp fresh jalapeno pepper, minced
  • 1/2 cup fresh cilantro, coarsely chopped
  • 3 tbsps toasted sesame seeds

METHOD

  1. Cut one inch from the base of the Garden Hearts Petites and separate into individual leaves. Rinse under cold, running water. Pat gently dry with paper towels, wrap in clean cloth or paper towel, and refrigerate for 30 minutes.
  2. Prepare all above-listed ingredients as specified.
  3. In a wok, heat the oils, add garlic and fry for 30 seconds. Quickly add vegetables, pasta, soy sauce, bean sauce, pepper and ginger. Stir well. In a hot wok this will only take a minute.
  4. As soon as all ingredients are well tossed, pour mixture into an extra large salad bowl or onto a cookie sheet to cool.
  5. Once at room temperature, sprinkle mixture with the tofu, jalapeno, cilantro and sesame seeds; toss lightly.
  6. Arrange the Garden Hearts leaves on serving dish and top with Asian noodle salad.

Chef Beat Giger

Recipe by:

CEC, AAC, Corporate Chef Pebble Beach Resorts; Pebble Beach, CA

Chef's comment:

"The crisp Garden Hearts® and interesting flavors of the Asian noodle salad will make this a very enjoyable dish."