| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Shanghai |
Salads, Pasta, Restaurant, Mc-recipe |
6 |
Servings |
INGREDIENTS
| 3/4 |
ts |
Finely minced garlic |
| 3/4 |
ts |
Finely minced ginger root |
| 1 |
tb |
Chopped cilantro |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground pepper |
| 2 1/2 |
tb |
Red wine vinegar |
| 2 1/2 |
tb |
Soy sauce |
| 2 1/2 |
tb |
Asian sesame oil |
| 1 1/2 |
ts |
Hot chile oil |
| 1/2 |
ts |
Sugar; optional |
| 7 1/2 |
oz |
Asian thin noodles |
| 1 |
tb |
Asian sesame oil |
| 2 |
c |
Thinly sliced mixed vegetables; see suggestions |
| 1 |
c |
Diced avocado |
| 1 |
c |
Diced firm tofu |
|
|
Salt |
|
|
Freshly ground pepper |
INSTRUCTIONS
DRESSING
SALAD
*VEGETABLES: such as nappa or red cabbage, carrot, green onions, cucumber,
daikon, blanched snow peas or asparagus and red bell pepper
DRESSING: Combine garlic, ginger, cilantro, salt, pepper, vinegar, soy
sauce, sesame oil, chile oil and sugar in small bowl. (Dressing may be made
up to 2 days ahead and refrigerated. Let come to room temperature before
using.)
SALAD: Cook noodles in plenty of boiling water until just tender to the
bite, about 3 minutes or according to package directions.
Toss noodles with sesame oil and chill.
Combine chilled noodles and vegetables in large bowl and keep chilled until
ready to serve.
Gently toss noodles and vegetables with Dressing to coat. Add avocado and
tofu and gently mix. Season to taste with salt and pepper. Divide among
chilled plates and serve immediately.
[Yield: 4 to 6 servings. Each of 6 servings: 345 calories; 583 mg sodium; 0
cholesterol; 19 grams fat; 37 grams carbohydrates; 9 grams protein; 1.06
grams fiber.]
*REF: GOOD COOKING, "New World Fusion," By ABBY MANDEL, Wed 5/13/1998 <
www.latimes.com/HOME/NEWS/FOOD/ > "The fusion of flavors and cultures that
is New World cuisine--Latin, Caribbean, Asian and American--moves easily
from spring into summer entertaining. Excellent examples are a Shanghai
noodle salad, spicy East-West barbecued veal chops that pair well with rice
or corn on the cob and a lightly textured cheesecake from Norman Van Aken,
chef-proprietor of Norman's in Miami." >>Sent by Hanneman/buster
Notes: Van Aken suggests serving this salad with any smoked meat, such as
chicken, ham or flank steak.
Recipe by: Norman's in Miami, see *ref
Posted to MC-Recipe Digest by Kitpath <phannema@wizard.ucr.edu> on May 14,
1998
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