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