Thai Temple Noodle Salad

• Spicy GREY POUPON Dressing
• 1-1/2 cups demerara sugar
• 1 cup water
• 1 cup GREY POUPON Classic Dijon Mustard
• 3/4 cup gingerroot, grated
• 2/3 cup sesame oil
• scant 1/2 cup green onions, thinly sliced
• 6 Tbsp. lite soy sauce
• 6 Tbsp. sesame seed, toasted
• 1/4 cup sambal oelek
• Noodles
• 2 qt. flour
• 3 cups simmering water
• Mushrooms
• 1-1/2 qt. fresh shiitake mushrooms, stems removed
• 1-1/2 cups lite soy sauce
• Salad
• 1-1/2 gal. napa cabbage, chiffonade
• 1-1/2 qt. asparagus spear tips, cut in half, blanched
• 1-1/2 qt. green onions, cut diaginally into thin slices
• 3 cups dry roasted unsalted peanuts, chopped Rite Aid Buy 1 Get 1 Free thru 02/06
• 3 cups cilantro, finely chopped
• 48 each baby bok choy cabbages, cut in half, blanched Safeway 1 lb For $1.28 thru 02/09
• 12 each limes, each cut into 4 wedges Safeway 3 ct For $1.00 thru 02/09

1. Spicy GREY POUPON Dressing: Cook sugar and water in saucepan until sugar is completely dissolved, stirring frequently.
2. Cool 10 min.
3. Blend remaining ingredients in bowl with hand blender.
4. Add sugar water; mix well.
5. Noodles: Pulse flour in food processor until aerated.
6. With motor running, gradually add water until smooth dough ball is formed.
7. Divide dough into 8 balls (or into 4 balls for trial recipe).
8. Place each ball in resealable plastic bag; let rest 2 hours.
9. Bring large pot of lightly salted water to boil.
10. Prepare a bowl of ice water for shocking cooked noodles.
11. Place 1 dough ball on work surface dusted with cornstarch; roll to 20x12-inch rectangle.
12. Cut into 60 (2-inch square) noodles.
13. Repeat with remaining dough.
14. Add noodles to boiling water; cook 1 to 2 min.
15. or until they float to surface, stirring frequently.
16. Remove noodles from hot water, then shock in ice water.
17. Drain; spread into single layer on sheet pans to dry.
18. Mushrooms: Toss mushrooms with soy sauce.
19. Heat large nonstick skillet on high heat.
20. Working in batches, drain mushrooms then sear in hot pan 1 min.
21. on each side.
22. (Do not crowd mushrooms in pan.)
23. Refrigerate until completely cooled.
24. Cut into 1/4-inch-thick slices.
25. For each serving: Combine 1/2 cup Napa cabbage, 12 asparagus pieces, 10 Noodles, 2 Tbsp.
26. onions and 1 Tbsp.
27. each Mushrooms, nuts and cilantro.
28. Add 2 Tbsp.
29. Spicy GREY POUPON Dressing; toss to coat.
30. Place 2 bok choy pieces on chilled serving plate.
31. Top with salad.
32. Garnish with lime wedge.

poupon dressing, demerara sugar, water, poupon, gingerroot, sesame oil, green onions, soy sauce, sesame seed, sambal oelek, noodles, flour, simmering water, mushrooms, fresh shiitake mushrooms, soy sauce, salad, cabbage, spear, green onions, peanuts, cilantro, choy cabbages

Taken from www.kraftrecipes.com/recipes/thai-temple-noodle-salad-118658.aspx (may not work)