| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Grains |
Vegetarian |
Main dishes, Salads, Vegetarian |
4 |
servings |
INGREDIENTS
| 14 |
oz |
Chinese egg noodles; or ramen |
| 2 |
|
Carrots; peeled and cut into fine julienne strips |
| 1/2 |
|
Cucumber; peeled and cut into 1/2-inch cubes |
| 4 |
oz |
Celery root; peeled and cut into fine julienne strips |
| 6 |
|
Scallions; finely sliced |
| 8 |
|
Waterchestnuts; canned, drained and finely sliced |
| 6 |
oz |
Bean sprouts |
| 1 |
sm |
Fresh green chili pepper; seeded and finely chopped |
| 2 |
tb |
Sesame seeds; to serve |
| 1 |
c |
Shelled peanuts; to serve |
| 1 |
tb |
Dark soy sauce |
| 1 |
tb |
Light soy sauce |
| 1 |
tb |
Honey |
| 1 |
tb |
Rice wine or dry sherry |
| 1 |
tb |
Sesame oil |
|
|
Fresh cilantro leaves; or |
|
|
Whole green chile pepper; or |
|
|
Fresh mint leaves |
INSTRUCTIONS
FOR DRESSING
GARNISH
A crunchy salad: hot peanuts make a tasty topping with cold noodles.
1) Preheat oven to 400F for toasting seeds and nuts.
2) Cook noodles. Drain and refresh in cold water, drain again.
3) Mix noodles with the prepared vegetables.
4) Combine the dressing ingredients in a small bowl, then toss into the
noodle mixture. (Can be made ahead to this point and refrigerated; return
to room temperature while you toast seeds and nuts.)
5) Using separate cookie sheets, spread seeds and nuts in a single layer.
Toast seeds 5 minutes; toast nuts for 10 minutes or until evenly browned.
6) To serve: toss the noodle mixture and plate; top with seeds; top with
peanuts. Garnish.
Serves 4, each 782 cals, 12g fiber, 26g fat (30%) (15 or 16 points). Est by
mastercook and kitpath@earthlink.net. Ref: Fast and Healthy Recipes from
Lorenz Books isbn 1859676669
Recipe by: Fast and Healthy Recipes: Lorenz Books
Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on May 07,
1999, converted by MM_Buster v2.0l.
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