November 8th is “Cook Something Bold and Pungent Day” celebrated to mark the use of herbs and hot peppers to promote health and longevity. The intention of the day is to cook something original and adventurous, and we offer this savory noodle salad with crushed Pic-O-Sito candies to fuse just the right amount of tangy and sweet flavors! Our Pic-O-Sito candy is a Chick-O-Stick with a kick! We add our own blend of piquant spices for a unique flavor combination that pairs well in South-of-the-Border and Asian dishes.
Pic-O-Sito Hot and Spicy Noodle Salad
5 cup bean sprouts (12oz)
1 carrot, julienned
12oz long flat pasta noodles (linguine)
1 Tbsp sesame oil
3 green onions, thinly sliced
Half sweet red pepper, julienned
Half sweet yellow pepper, julienned
¼ cup finely shredded fresh coriander
- In small bowl, crush 12–15 Pic-O-Sito nuggets (to taste), and set aside.
- Blanch carrots for 30 seconds. Blanch spouts for 5 seconds. Remove and chill under cold water. Drain, shake off excess water and set aside on towel-lined tray.
- In same pot of boiling water, cook noodles until tender but firm, about 8 minutes. Drain and rinse under cold water; shake off as much moisture as possible. Tip out onto large platter; drizzle with sesame oil. Pour half of the peanut dressing over noodles; toss lightly. Top with bean sprouts. Cover and set aside.
- To make 4 omelets, beat eggs lightly. Place 8- or 9-inch nonstick skillet over medium heat; brush lightly with vegetable oil. Pour scant 1/4 cup of the eggs into skillet; cook until firm but not colored on bottom, about 1 minute; turn and cook until set, about 20 seconds. Lift out onto cutting board. Repeat with remaining eggs to make 3 more omelets. Let cool enough to handle; roll up and cut crosswise into 1/4-inch slices. Sprinkle over sprouts along with green onions, carrots and sweet peppers. Cover and set aside. (Make-ahead: Refrigerate for up to 2 hours.)
- Toss with crushed Pic-O-Sito candy and drizzle remaining dressing over salad.
- Sprinkle with fresh coriander.
Spicy Peanut Dressing
½ cup chunky peanut butter
½ cup chicken or vegetable stock
3 Tbsp light soy sauce
3 Tbsp sesame oil
2 Tbsp hot chili paste or oil (or hot pepper sauce)
1 Tbsp granulated sugar
1 Tbsp minced gingerroot
1 Tbsp Chinese black vinegar or Worcestershire sauce
2 large cloves garlic, minced
1 Tsp rice wine vinegar
In a medium bowl, whisk together peanut butter, stock, soy sauce, sesame oil, hot chili paste, sugar, ginger, black vinegar, garlic and rice vinegar. (Make-ahead: Cover and refrigerate for up to 1 week.)