INGREDIENTS

INSTRUCTIONS

Bring a large pot of salted water to a boil, and have a large bowl of
ice water ready to cool the vegetables. Remove stems from shiitake
mushrooms; blanch for 20 seconds, place in ice water, and transfer to
a small bowl when cool. Repeat this process with the asparagus and
sugar snap peas, blancing the asparagus for 1 minute and the sugar
snap peas for 1 1/2 to 2 minutes, until bright green but still
crunchy. Thinly cut the green part of the scallions diagonally and
julienne the white part; set aside.
With the back of a knife or a rolling pin, crush sesame seeds until
they almost become a powder. Combine in a small bowl with sesame oil,
soy sauce, cilantro, and rice wine vinegar. In a small bowl, toss
shiitake mushrooms with 2 teaspoons of the sesame oil mixture, and
divide remaining mixture among four small dipping bowls.
Bring a large pot of salted water to a boil. Add the somen noodles,
and cook until tender but still firm, about 5 minutes. Drain the
noodles in a fine sieve, and rinse with cold water to stop them from
cooking. Divide the noodles among four serving bowls, and put a small
handful of ice cubes into each bowl to keep the noodles chilled.
Arrange the remaining ingredients in various serving dishes, so that
guests can help themselves.
Makes 4 servings.
Comments: This recipe can be expanded to feed more people, as it makes
wonderful party food. Feel free to make substitutions with the
vegetables.
Source: "Martha Stewart Living Magazine, Jun 1997" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 165 Calories (kcal); 6g Total Fat; (28% calories from
fat); 6g Protein; 28g Carbohydrate; 0mg Cholesterol; 779mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0
Fruit; 1 Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
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