Provided courtesy of Dennis Chan, Chef/Proprietor of Blue Bamboo Restaurant and Wine Bar in Jacksonville
We make these simple salad forks for catered events. We like to present it already twirled on forks so that it is easy to eat. It also makes for a beautiful presentation on a tray for cocktail parties.
Ingredients:
1 pound string pasta, cooked until al dente
1½ cup sweet chile sauce
1 cup fresh cilantro
2 tablespoons garlic
1 tablespoon ginger
½ cup soy sauce
¼ cup scallions, chopped
1 red pepper, chopped
2 carrots, shredded
salt and pepper to taste
Cook pasta until al dente. Shock in ice water to stop cooking. Drain.
Mix remaining ingredients with pasta. Season with salt and pepper. Allow pasta to combine with flavorings.
Using a spoon or spoodle, twirl pasta on forks. Lay out on tray for guests. Can also be served in rice bowls with chopsticks for a quick lunch.
Serves 4 as a small course, or 20 for a cocktail party
Dennis Chan is a graduate of The Culinary Institute of America, and is the Chef/Proprietor of Blue Bamboo Restaurant and Wine Bar in Jacksonville. He is also the author of Hip Asian Comfort Food.
