Yield: 1 recipe
|2 cups||(about 1/2 lb) pea pods (snow pea or sugar snap)|
|1 pack||(about 5 oz) cellophane noodles *|
|½||Head lettuce (such as curly leaf), loosely|
|1||Cucumber, unpeeled, sliced|
|Peanut Dressing (see recipe --|
|Sprigs fresh cilantro, chopped or torn|
* Cellophane noodles, also called bean threads, are translucent threads made from the starch of green mung beans. The noodles come packaged in dry form. Many supermarkets now carry them in the Asian food section, and they also are available in Asian markets. Other thin noodles could be substituted, including curly Japanese ramen noodles or vermicelli.
Prepare the Peanut Dressing.
Snap off the ends of the pea pods and remove the attached string, if necessary. Blanch the pea pods by dropping into boiling water for a moment; then cool immediately with cold water.
Prepare the noodles according to the package directions. Toss with a little vegetable oil to prevent noodles from sticking together. Set aside.
TO PRESENT THE SALAD: Line a bowl or platter with the lettuce. Top with the cooked noodles, pea pods, cucumbers, and carrot. Drizzle with the Peanut Dressing. Garnish with the cilantro.
Makes 6 to 8 servings.
: Submitted by: David Pileggi
: Area: The Cooking Echo
: Posted on: 15 Jul 95
Submitted By HERMAN KELLY On 07-19-95