Cold rice noodle and mixed vegetable salad
Ingredients:
| 13 oz | Rice noodles |
| 1/2 lb | Snap peas |
| 1/2 lb | Broccoli florets |
| 3-6 | Bunches tatsoi, cut into 1 inch wide strips |
| 6 | Dried shiitake mushrooms, rehydrated and sliced thinly |
| 1 | Bunch green onions, sliced |
For the dressing:
| 3 | Cloves garlic, grated |
| 1 inch | Peice of ginger, grated |
| 2 tablespoons | Rice vinegar |
| 2 tablespoons | Shaoxing wine |
| 2 tablespoons | Soy sauce |
| 2 tablespoons | Oyster sauce |
| 1 teaspoon | Sesame oil |
| 1/2 teaspoon | Toasted sesame seeds |
Instructions:
- Cook the noodles according to package instructions, keeping care to stir frequently so they do not clump together.
- Meanwhile, steam the snap peas, broccoli and tatsoi.
- In a small bowl, whisk together the dressing ingredients. Set aside.
- Rinse the noodles in cold water then drain. Place in a large bowl and toss with the dressing.
- Add the vegetables and mushrooms and stir to evenly distribute.
- Sprinkle with green onions and serve.
- Shaoxing wine can be replace by a mix of grape juice and vinegar.
Yields : 4-6 servings.
Source: Coconut and Lime :
http://www.coconutandlime.com/2008/04/cold-black-rice-noodle-salad-with-mixed.html
