Xie Min’s Chinese Carrot and Noodle Salad

from
Tu Qin, People's Republic of China

 

Tu Qin, from Xian in the People’s Republic of China, says “I remember that LATTICE people liked the "Carrot Salad", which was made by my husband Xie Min. So here is the recipe he "created:’

Ingredients:

5 large Carrots
4 packages Glass noddles
6 cloves Garlic
Scant teaspoon of sugar
1/4 cup Vegetable oil
6 broke, dried red chilis
1 tsp Chinese peppercorns
6 Tablespoons white vinegar

Directions:

Cut carrots thinly on the diagonal. Then julienne very thinly.

Boil 4 packages glass noodles for 5 to 6 minutes.

Place shredded carrots on cutting board. Cover with a layer of salt. Knead with hands to work salt in. Let sit a minute. Then squeeze juice from carrots.

Cook glass noodles then drain. Run cold water over them. Pull a handful of noodles from

pan and snip to 6'' length. Add to carrots.

Mash 6 cloves of garlic and mince fine. Add to carrots.  Sprinkle over all a scant teaspoon of sugar.

Heat vegetable oil in saucepan. When oil smokes, remove from heat, put in 6 broken, dried red chilis and 1 tsp Chinese peppercorns. After only 2 seconds, pour over carrots. Pour white vinegar over all.