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asian-noodle-salad recipe

Date: Tue, 7 Sep 1999 06:36:42 -0700
From: "Patricia Thorp" (thorp@sas.upenn.edu)

Asian noodle salad

2 teaspoons rice vinegar
2 teaspoons soy sauce
Mixed veggies (broccoli, pea pods, julienne carrots, etc), 2-3 cups

6 ounces bean-thread (cellophane) noodles*
1/2 cup thinly sliced scallion
1 tablespoon minced garlic
1 tablespoon minced peeled fresh gingerroot
2 teaspoons Asian chili paste* or 1/2 teaspoon dried hot red pepper flakes
1 1/2 cups vegetable broth
3 tablespoons Scotch (I've also used white wine)
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon sugar
3 tablespoons chopped fresh coriander, or to taste, if desired

*available at Asian markets.

In a bowl soak the noodles in warm water to cover for 15 minutes, drain
them, and cut them into 3- to 4-inch lengths.

In a wok or large heavy skillet stir-fry 1/4 cup of the scallion, the
garlic, and the gingerroot in the 2t rice vinegar and 2t soy sauce for 30
seconds. Add the mixed veggies, the chili paste and stir-fry the mixture,
until vegetables are bright. Add the noodles, the broth, the Scotch, the soy
sauce, the vinegar, and the sugar and simmer the mixture, stirring
occasionally, for 3 to 5 minutes, or until the noodles have absorbed the
liquid. Transfer the mixture to a platter and sprinkle it with the coriander
and the remaining 1/4 cup scallion.

Serves 4 to 6.

Gourmet (as modified by yours truly)
September 1993

kwvegan vegan