Asian Noodle Salad

• 1 clove garlic, minced
• 2 teaspoons minced fresh ginger
• 2 scallions, minced
• 1 stalk fresh lemongrass, trimmed and minced (about 2 tablespoons)
• 5 tablespoons fresh lime juice
• 1/4 cup Thai fish sauce or soy sauce
• 3 tablespoons honey
• 1 tablespoon Vietnamese or Thai chili paste
• 1 teaspoon freshly ground black pepper
• Salt to taste
• 6 ounces Chinese wheat or buckwheat noodles
• 1 teaspoon salt
• 1 teaspoon sesame oil
• 2 cups diced cooked shrimp or lobster (optional)
• 2 cups mung bean sprouts
• 2 cups shredded Napa cabbage
• 2 carrots, cut into matchstick slivers
• 1 cucumber, peeled, halved lengthwise, seeded and cut into matchstick slivers
• 1/4 cup fresh cilantro leaves, plus 4 whole sprigs for garnish
• 1/4 cup fresh Thai or regular basil leaves, cut into slivers
• 1/4 cup fresh mint leaves, cut into slivers
• 2 jalapeno chilies or to taste, sliced thin
• 3 tablespoons chopped dry-roasted peanut

1. Combine dressing ingredients in bowl, and whisk until honey dissolves.
2. Adjust seasoning to taste.
3. Set aside.
4. Cook noodles in boiling salted water until tender, about 5 minutes.
5. Drain in colander, rinse with cold water until cool, and drain.
6. Place noodles in salad bowl; toss with oil.
7. Stir in shrimp or lobster (if using), bean sprouts, cabbage, carrots, cucumber, cilantro leaves, basil, mint and half the chilies.
8. Stir in dressing.
9. Divide noodles among 4 plates, sprinkle with peanuts, and garnish with reserved chilies and cilantro sprigs.

clove garlic, fresh ginger, scallions, fresh lemongrass, lime juice, fish sauce, honey, freshly ground black pepper, salt, chinese wheat, salt, sesame oil, shrimp, bean sprouts, cabbage, carrots, cucumber, fresh cilantro, fresh thai, fresh mint, jalapeno chilies, peanut

Taken from cooking.nytimes.com/recipes/7001 (may not work)