Gingered almond broccoli salad with cellophane noodles
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Peanut oil |
| 1 | tablespoon | Grated fresh ginger |
| 1 | Finely sliced red birdseye chilli | |
| 4 | Cloves garlic; minced | |
| 4 | Spring onions; minced | |
| 500 | grams | Broccoli florets**; trimmed |
| 10 | Fresh shiitake mushrooms; sliced | |
| 200 | grams | Baby corn |
| 3 | tablespoons | Soy sauce |
| 3 | tablespoons | Mirin; (sweet Japanese |
| ; wine) | ||
| 2 | tablespoons | Rice vinegar |
| 1 | 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 |
Directions
FOR THE SALAD
FOR THE NOODLES
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.