Chilled Shirataki Salad

• 2 cups bean sprouts
• 2 blocks shirataki noodles
• 2 Tbsp peanut oil
• 1+1 Tbsp dark sesame oil
• 1/2 cup sesame seeds
• 6 Tbsp soy sauce
• 1 Tbsp brown rice vinegar
• 2 tsp red chili paste
• 1 tsp sugar
• 1 chopped green onion
• 2 tsp. minced ginger
• 2 tsp minced garlic
• 1 tsp Black pepper
• Chopped peanuts

1. Cut shirataki block into squarish noodles, about 3" long and 3/4"x3/4" wide. Rinse thoroughly and boil for 5 minutes, then plunge into ice water to chill. Remove and drain noodles and transfer to a bowl. Mix the noodles with peanut oil and one tablespoon of dark sesame oil.
2. Bring a small pot of water to boil. Add bean sprouts and boil them for 10 seconds, plunging them immediately into cold water thereafter. Drain the sprouts and pat them dry.
3. Place noodles and bean sprouts in the freezer or refrigerator to chill while mixing the sauce.
4. Reserve 2 tsp of sesame seeds. Puree the rest, and mix 3 Tbsp of pureed sesame with half the soy sauce until mixed well, then mix in the rest until blended. Whisk in remaining sesame oil, vinegar, chili paste, sugar, green onion, ginger, garlic, and black pepper.
5. When ready to serve, toss the shirataki with dressing and serve over bean sprouts. Garnish with crushed peanuts and reserved sesame seeds.

bean sprouts, noodles, peanut oil, sesame seeds, soy sauce, brown rice vinegar, red chili paste, sugar, green onion, ginger, garlic, black pepper, peanuts

Taken from www.epicurious.com/recipes/member/views/chilled-shirataki-salad-50029874 (may not work)