Yield: 4 Servings
|½ pounds||Chinese noodles|
|2 cups||Bean sprouts|
|2 ounces||Daikon radish sprouts|
|3 ounces||Alfalfa sprouts|
|3 tablespoons||Sesame seeds|
|¼ cup||Red wine vinegar|
|2 tablespoons||Dark soy sauce|
|2 tablespoons||Sesame oil|
|1 teaspoon||Chinese red chili sauce|
|⅓ cup||Minced green onion|
|2 tablespoons||Fresh ginger root; minced|
Bring 6 quarts of water to a rapid boil and add the noodles. When noodles are still firm but no longer raw tasting in the center, tip the noodles into a colander. Rinse under cold water and drain thoroughly.
Pull alfalfa sprouts apart. Put spouts aside.
In a small ungreased skillet placed over high heat, toast the sesame seeds until golden, about 4 minutes, immediately tip out and set aside.
Combine the dressing ingredients and mix well. Toss the noodles with the dressing and refrigerate to chill well.
Toss noodles with sprouts. Turn out onto serving plates, sprinkle with seeds and serve 3 entrees or 4 to 6 salads.
Posted to MC-Recipe Digest V1 #178 Date: Wed, 31 Jul 1996 13:10:13 -0700 (PDT) From: PatH <phannema@...>
NOTES : Allow enough time to chill the salad before serving (at least 2 hours).
To vary the taste, try the peanut dressing from other salad (eg "Yummy Yam Gai")