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thai-long-rice-noodle-salad recipe

Date: Sun, 2 Mar 1997 05:13:15 -0800
 From: Mara Van der Pas (marav@cruzio.com)
 There are so many wonderful flavor-makers at Asian and Oriental markets. If
 you haven't already, make a trip to one soon and browse the shelves. Then
 go home with your new treasure and CREATE! If you like hot and spicy
 things, you'll like this:
 Two large fistfulls of long rice - raw
         Break it off while still inside the package.
         It tends to get all over the kitchen otherwise.
 As many of the following as you like or have on hand, about three cups total:
         Finely shredded Napa cabbage
         grated carrots
         slivered Chinese pea pods
         chopped cilantro (leave on some of the stems for crunch)
         slivered jalapeno peppers
         fresh mint - chiffonade (rolled and slived very thin)
         fresh basil - chiffonade
         bean sprouts
         red bell pepper, slivered
 Dressing: (these measurements are guidelines, make it to your taste):
 3 T Japanese rice wine vinegar
 1 heaping T Thai "hot and sour" soup paste (has gingery and lemony overtones)
 salt to taste
 "chicken" flavored seasoning
 Boil a pot of water, as for spaghetti. While it's coming to a boil, start
 shredding the veggies. When water boils, turn off the heat and throw in the
 long rice to soak. By the time you are done with the veggies, the long rice
 will have soaked long enough. Drain the long rice in a seive and then rinse
 it to cool. Drain well, pressing out all the water. Turn it onto the
 chopping board, and cut it in a few places to shorten the strands to about
 two inches. In a large salad bowl, combine the dressing ingredients, then
 throw in the long rice and toss to coat. Add the slivered veggies and toss
 salad well. This can stay in the fridge for a few days with no ill effects.
 kwvegan vegan