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Asian Noodle Salad

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Ingredients
  Cellophane noodles 1 1⁄2 Cup (24 tbs), cooked
  Canned whole baby corn 1 Cup (16 tbs), drained (whole)
  Straw mushrooms/Button mushrooms 1⁄2 Cup (8 tbs), drained
  Broccoli florets 1⁄4 Cup (4 tbs)
  Sliced carrots 1⁄4 Cup (4 tbs)
  Chinese pea pods 1⁄4 Cup (4 tbs), stems ends and strings removed
  Green beans/Wax beans 1⁄4 Cup (4 tbs), blanched
  Scallions 1⁄4 Cup (4 tbs), diagonally sliced
  Pepper strips 1⁄4 Cup (4 tbs) (red or yellow variety)
  Rice vinegar 2 Teaspoon
  Teriyaki sauce 2 Teaspoon
  Peanut oil/Vegetable oil 1 1⁄2 Teaspoon
  Chinese sesame oil 1⁄2 Teaspoon
  Grated pared ginger root 1⁄8 Teaspoon
  Garlic clove 1 Small, mashed
Directions

MAKING
1) In a large salad bowl, toss in the cellophane noodles along with the baby corn, mushrooms, broccoli, crrots, pea pods, wax beans, bell pepper and scallions. Mix well.
2) In a small bowl, combine rice vinegar, teriyaki sauce, oil, Chinese sesame oil, gingeroot and garlic. Mix thoroughly.
3) Drizzle the salad dressing over the noodles and vegetables.
4) Toss well to combine.

SERVING
5) Serve the Asian Noodle Salad at room temperature.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Servings: 
4

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