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