Asian Noodle Salad
Ingredients:
- 2 teaspoons rice vinegar
- 1 additional tablespoon rice vinegar
- 2 teaspoons soy sauce
- 1 additional tablespoon soy sauce
- 3 cups of mixed vegetables (corn, peas, carrots, broccoli, etc.)
- 1 1/2 cups cellophane noodles
- 1/2 cup scallions, sliced
- 1 tablespoon garlic, minced
- 1 tablespoons fresh gingerroot, minced
- 1/2 teaspoon dried hot red peppers
- 1 1/2 cups vegetable broth
- 3 tablespoons Scotch or white wine
- 1 1/4 teaspoons sugar
- 3 tablespoons coriander, chopped
Directions:
Soak the noodles in a bowl of warm water for 15 minutes. Drain and cut into 3-inch strips.
In a wok or large skillet, stir fry 1/4 cup of scallions, garlic, and gingerroot in 2 tablespoons
rice vinegar and 2 teaspoons soy sauce for 30 seconds. Add the mixed vegetables and red pepper,
cooking until the vegetables turn a bright color. Add the noodles, broth, Scotch or wine, soy
sauce, vinegar, and sugar. Simmer, for 3 to 5 minutes, stirring often. Place on a serving dish
and sprinkle with the coriander and remaining scallions.
Serves 4.
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