Bean-Thread Noodle and Vegetable Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/2 cup soy sauce |
1/3 cup water |
1 tablespoon cornstarch |
1 tablespoon sugar |
3 tablespoons fresh lemon juice |
2 tablespoons sherry |
1 tablespoon distilled vinegar |
1 tablespoon grated peeled fresh gingerroot |
2 garlic cloves, minced |
1 1/2 teaspoons asian sesame oil |
1 pound fresh shiitake mushrooms |
1 tablespoon vegetable oil |
1/2 pound bean-thread (cellophane) noodles |
1 1/2 pounds napa cabbage (about 1/2 medium head) |
1/4 pound snow peas, trimmed |
1 large red bell pepper |
2 cups finely shredded carrot (about 3) |
4 scallions, sliced thin |
1 teaspoon sesame seeds, toasted golden |
Directions:
1. Make dressing: In a small saucepan stir together all dressing ingredients except sesame oil until cornstarch is dissolved. Bring dressing to a boil, stirring, and simmer, stirring constantly, 1 minute. Cool dressing completely and stir in sesame oil. Dressing may be made 2 days ahead and chilled, covered.
2. Discard mushroom stems and cut caps into thin slices. In a large non-stick skillet heat vegetable oil over moderately high heat until hot but not smoking and sauté mushrooms, stirring frequently, until just tender, about 5 minutes. On a platter chill mushrooms in one layer 15 minutes, or until cool.
3. In a saucepan bring 6 cups water to a boil and remove pan from heat. Stir in noodles and soak 15 minutes. Drain noodles well in a colander and with scissors cut into 6-inch lengths.
4. While noodles are soaking, cut cabbage crosswise into fine shreds and snow peas diagonally into slivers. Cut bell pepper into julienne strips.
5. In a large bowl toss together noodles, mushrooms, bell peppers, carrots, scallions, and dressing. Serve salad sprinkled with sesame seeds.
6. Each serving about 400 calories and 7 grams fat (16% calories from fat). Nutritional analysis provided by Gourmet
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