Gingered almond broccoli salad with cellophane noodles

Yield: 1 servings

Measure Ingredient
1 tablespoon Peanut oil
1 tablespoon Grated fresh ginger
1 \N Finely sliced red birdseye chilli
4 \N Cloves garlic; minced
4 \N Spring onions; minced
500 grams Broccoli florets**; trimmed
10 \N Fresh shiitake mushrooms; sliced
200 grams Baby corn
3 tablespoons Soy sauce
3 tablespoons Mirin; (sweet Japanese
\N \N ; wine)
2 tablespoons Rice vinegar
1 \N Cos lettuce; shredded
120 grams Blanched almonds; toasted
100 grams Dried cellophane noodles
2 tablespoons Fish sauce
2 tablespoons Rice vinegar
2 tablespoons Mirin
1 teaspoon Palm or brown sugar
½ cup Chopped fresh coriander



First, prepare the noodles. Fill a deep jug or bowl with very warm water and soak the cellophane noodles for about 10 minutes or until they are soft and tender. Drain. Mix together the fish sauce, rice vinegar, mirin and sugar then toss through the cellophane noodles. Add the coriander, mix well and set aside.

Heat the peanut oil in a wok and add the ginger, chilli, garlic and spring onions and toss thoroughly until the spring onions have wilted, about 3 minutes.

Add the broccoli florets and toss well until bright green. Add the mushrooms and corn and continue tossing over a high heat. Add the soy, mirin and rice vinegar and continue cooking for 1 minute.

Add the noodles and mix well then remove the pan from the heat.

Divide the shredded lettuce amongst the plates then top with the broccoli noodle mixture. Garnish with toasted almonds and fresh chopped coriander.

Converted by MC_Buster.

Per serving: 1038 Calories (kcal); 81g Total Fat; (66% calories from fat); 36g Protein; 57g Carbohydrate; 4mg Cholesterol; 3139mg Sodium Food Exchanges: 1½ Grain(Starch); 3 Lean Meat; 5 ½ Vegetable; 0 Fruit; 14 ½ Fat; ½ Other Carbohydrates Converted by MM_Buster v2.0n.

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