| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Asian |
Asian, Noodles |
2 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Rice noodles, flat |
| 1/2 |
lb |
Tomatoes |
| 2 |
oz |
Red onions |
| 1 |
|
Lime rind; finely chopped |
| 2 |
tb |
Lime juice |
| 2 |
tb |
Light soy sauce |
| 1 |
tb |
Sugar |
| 1 |
tb |
Peanut oil |
| 2 |
ts |
Garlic; finely chopped |
| 1 |
ts |
Chili oil |
| 1 |
ts |
Lemon grass; fresh and chopped |
| 2 |
tb |
Fresh coriander; finely chopped |
| 2 |
tb |
Fresh basil; finely chopped |
| 1 |
tb |
Fresh mint; finely chopped |
INSTRUCTIONS
DRESSING
Bring a large saucepan of water to the boil, remove from the heat, and add
the rice noodles. Let them sit for about 15 minutes, then drain and immerse
in cold water until required.
If you are using fresh tomatoes, peel, seed, and coarsely chop them. If
you are using canned tomatoes, coarsely chop. Finely slice the onions.
Combine all the dressing ingredients except for the fresh herbs. Thoroughly
drain the noodles and toss them with the dressing, herbs, tomatoes, and
onions. Serve within 3 hours.
Mis-typed by Jane Rosenberg-Coombs 9/24/96
Recipe By : Asian Vegetarian Feast by Ken Hom
Posted to MC-Recipe Digest V1 #282
Date: Wed, 6 Nov 96 22:12:13 PST
From: jfcoombs@avana.net
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