Salads
Asian Noodle Salad
Prep Time
25 min
Cook Time
10 min
Servings
6
Calories
180
Spicy cellophane noodles with stir-fried vegetables and ginger. Even better the next day!
Ingredients
6 oz bean-thread (cellophane) noodles
2-3 cups mixed vegetables (broccoli, pea pods, julienne carrots)
1/2 cup thinly sliced scallions, divided
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
2 teaspoons Asian chili paste (or 1/2 teaspoon red pepper flakes)
2 teaspoons rice vinegar
2 teaspoons soy sauce
1 1/2 cups vegetable broth
3 tablespoons Scotch or white wine
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon sugar
3 tablespoons chopped fresh cilantro
Instructions
1. Soak noodles in warm water for 15 minutes. Drain and cut into 3-4 inch lengths.
2. In wok or large skillet, stir-fry 1/4 cup scallions, garlic, and ginger in 2 teaspoons each rice vinegar and soy sauce for 30 seconds.
3. Add mixed vegetables and chili paste. Stir-fry until vegetables are bright.
4. Add noodles, broth, Scotch, remaining soy sauce, vinegar, and sugar.
5. Simmer, stirring occasionally, 3-5 minutes until noodles absorb liquid.
6. Transfer to platter and sprinkle with cilantro and remaining scallions.
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Nutrition Facts
Per Serving (6 servings)| Calories | 180 |
| Protein | 4,00 g |
| Carbohydrates | 38,00 g |
| Fat | 1,00 g |
Category
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