| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Asian |
Salad, Main dish, Pasta noodl, Asian |
2 |
Servings |
INGREDIENTS
| 2 |
qt |
Water |
| 5 |
oz |
Rice vermicelli |
| 1/2 |
ts |
Honey |
| 1 1/4 |
ts |
Light sesame oil; divided use |
| 1/4 |
ts |
Red pepper flakes |
| 1 1/2 |
ts |
Fish sauce; divided use |
| 2 |
ts |
Rice vinegar; plus |
| 1 |
tb |
Rice vinegar |
| 2 |
ts |
Minced peanuts; divided use |
| 1 |
bn |
Swiss chard; prepared |
| 1/2 |
c |
Coarsely grated carrot |
| 1 |
|
Green onion; cut into 2" pieces and thinly sliced lengthwise |
INSTRUCTIONS
Prep time: 15 minutes; cook: 10 minutes
Chard Prep. Rinse well. Remove stems and spines. Cut leaves lengthwise into
strips about 1/4-inch wide (makes about 2 cubs)
Bring water to a boil and add vermicelli. Remove from heat; let stand for 5
minutes and drain.
In a small bowl, stir together honey, 1/4 teaspoon oil, pepper flakes, 1/2
teaspoon fish sauce, 2 teaspoons rice vinegar and 1 teaspoon peanuts. Set
aside.
To prepare chard, warm remaining oil in a large skillet over medium heat;
add greens and turn constantly until they begin to wilt. Add remaining fish
sauce and vinegar; continue turning until greens are soft and dark green.
Remove from heat.
Place equal portions of vermicelli in 2 bowls, top with carrot, green onion
and greens. Drizzle ssuce over dish and sprinkle with remaining peanuts.
Per serving (2 cups): 333 Calories, 11% fat (4.1g); 84% carbs; 5% protein.
>recipe from SHAPE Cooks Spring 1998. >form kitpath to eatlf cookbooks on
98Feb
Notes: LUNCH MENU: This salad, an orange, iced tea. Ethel W. Brennan is a
food writer and cookbook author; occasionally she writes/edits for the San
Francisco Chrinicle.
Recipe by: Ethel W. Brennan for SHAPE
Posted to EAT-LF Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 16,
1998
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