Spicy Asian Noodle Salad

From: Corporate Chef Beat Giger, CEC, AAC, Pebble Beach Resorts, Pebble Beach, CA. Yield: 8 servings.

4 Garden Hearts^® Petite Hearts of Romaine Lettuce

4 Tbsp. olive oil

2 Tbsp. dark sesame oil

2 cloves garlic, finely sliced

3 cups Chinese long beans, cooked, cut diagonally into 2" pieces

1 lb. young carrots, peeled, cooked, cut diagonally into 2" pieces

1 cup green onion, cut diagonally including the green

to taste, salt

1 lb. Chinese egg noodles, cooked and well-drained

6 tbsp. soy sauce

1 Tbsp. bean sauce

¼ tsp. freshly ground black pepper

1 1" piece fresh ginger root, peeled and finely chopped

12 oz. firm tofu, cubed and browned in olive oil

½ tsp. fresh minced jalapeno pepper

½ cup fresh cilantro, coarsely chopped

3 Tbsp. toasted sesame seeds

Cut one inch from the base of the Garden Hearts^® and separate into individual leaves. Rinse under cold, running water. Pat gently dry with paper towels, wrap in clean cloth or paper towel and refrigerate for 30 minutes.

Prepare all above-listed ingredients as specified.

In a wok, heat the oils, add garlic and fry for 30 seconds. Quickly add vegetables, pasta, soy sauce, bean sauce, pepper and ginger. Stir well. In hot wok, this will only take a minute.

As soon as all ingredients are well-tossed, pour mixture into an extra-large salad bowl or onto a cookie sheet to cool. Once at room temperature, sprinkle mixture with the tofu, jalapeno, cilantro and sesame seeds. Toss lightly. Arrange romaine heart leaves on serving dish and top with Asian noodle salad.