Asian Chopped Salad with Crispy Noodles and Kim Chee
Kim chee is the peppery condiment that is the staple of the Korean table. Made from pickled and fermented cabbage and/or other vegetables and other assorted add-ins, kim chee is available at well-stocked supermarkets in the refrigerated case of the produce section. Otherwise, search out a local Korean or pan-Asian market.
INGREDIENTS | SERVES 4
- 2 bunches scallions, trimmed and thinly sliced
- 8 ounces Thai-flavored baked tofu, diced
- 2 cups baby spinach
- 1 cup cubed water chestnuts
- 1 cup crumbled crispy chow mein noodles
- 1 cup fresh shelled edamame
- ½ cup kim chee, drained and chopped
- ½ cup chopped baby corn
- 2 tablespoons toasted sesame seeds
- Asian-style commercial salad dressing to taste
Combine all the ingredients in a salad bowl and toss with the dressing. Serve.
What Are Chow Mein Noodles and Baby Corn?
Most markets stock noodles, or chow mein noodles, that are already deep-fried until crispy. These add a zesty crunch to any salad mixture but particularly to one that is Asian inspired. Some markets also stock deep-fried rice noodles for a change in pace. The baby corn that often turns up in Chinese stir-fries is corn that is harvested early just after the silk is produced; however, you can find seeds for baby corn variety on the web. The tiny cobs retain crispiness while adding a sweet undertone to other dishes. These are readily available canned.