Asian Noodle Salad

E:Secret Restaurant Recipes-258

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare egg noodles according to package instructions.

Step 2

Heat olive oil in a large skillet over high heat.

Step 3

Add onions; cook for 1 minute.

Step 4

Add carrots and peppers; cook 1-2 minutes.

Step 5

Add mushrooms and zucchini; cook until soft but still firm, 1-2 minutes.

Step 6

Add bean sprouts; season with salt and pepper.

Step 7

Add noodles to vegetables; toss with Housemade Teriyaki Sauce.

Step 8

Prepare the haloumi cubes: Place flour, egg, and panko crumbs into three separate bowls.

Step 9

Toss haloumi cubes in flour, shaking off excess; coat in egg, then panko crumbs.

Step 10

Heat oil in a skillet; fry haloumi cubes until golden on each side.

Step 11

Remove to a paper towel-lined plate.

Step 12

To serve, top noodles with peanuts, sesame seeds, and scallions.

Step 13

Serve with haloumi cubes.

Step 14

Note: Teriyaki Sauce Recipe: 1 cup sugar 2 carrots, finely diced 1 onion, diced 2 oz fresh ginger root, peeled and sliced 4 garlic cloves, minced 1/2 cup white wine 2 cups soy sauce 3 Tbsp cornstarch dissolved in 5 Tbsp water Prepare the teriyaki sauce: add sugar to medium saucepan over medium-low heat. To avoid burning, gently stir if the sugar on one side of the pan is burning faster than the other. Continue to cook until the sugar is liquefied Add carrots, onions, celery, ginger, and garlic; cook over medium low heat, stirring constantly, for 5 minutes. Some of the sugar may harden, but it will dissolve in the cooking process. Add white white and cook for an additional 5 minutes Add soy sauce, bring to a simmer. Lower heat; let simmer for 1 hour Strain out vegetables, return sauce to pan. Bring to a boil over high heat. Stir in cornstarch mixture. When sauce reaches desired consistency, remove from heat. Set aside.