Martin Yan is one of my favorite chefs
Noodle Salad with black bean and mint dressing
From: Martin Yan’s Chinatown Cooking
8 ounces fresh chinese egg noodles (I think mine are wheat?)
1 cup sweet pea sprouts or bean sprouts
Cook noodles in a large pot of boiling water, drain, rinse with cool water and drain again
For the noodle dressing:
1/4 cup chopped mint
1 tbls black bean garlic sauce
1 tbls soy sauce
1 1/2 tsp chili garlic sauce
1 1/2 tsp minced garlic
1 tsp sesame oil
1 tsp sugar
Mix all dressing ingredients in large bowl. Toss the noodles with a handful of pea or bean sprouts in the dressing
Shred up napa or regular cabbage to make 3 cups.
2 tbls rice vinegar
2 tbls honey ( i used agave nectar)
mix two ingredients together until sugar is dissolved. Toss with the cabbage.
To serve, mound dressed cabbage on platter or bowl, top with the dressed noodles.