Thin Noodles with Carrots, Green Onions and Cilantro

INGREDIENTS

INSTRUCTIONS

Bring large pot of salted water to boil. Add capellini and carrots and boil
until capellini is tender, about 4 minutes. Drain, reserving 1 cup cooking
liquid.
Transfer to warm, large shallow bowl and add garlic, onions, vinegar, oil,
sugar and 1/2 teaspoon salt. Add about 1/2 cup reserved cooking liquid to
moisten pasta. If mixture is still too dry, add more.
Toss and adjust seasoning. Sprinkle with minced cilantro and garnish with
cilantro sprigs. Serve hot, room temperature or chilled.
4 servings. Each serving: 227 calories; 312 mg sodium; 0 cholesterol; 2
grams fat; 45 grams carbohydrates; 7 grams protein; 0.82 gram fiber.
Tip -- To save time, buy packaged baby carrots that are already peeled and
ready to eat. Then you just have to slice them. -- AM
GOOD COOKING: An Asian Meal for All Seasons. ** MENU * ASIAN FISH PACKETS *
THIN NOODLES WITH CARROTS, GREEN ONIONS AND CILANTRO * ORANGE CAKE WITH
ORANGE SYRUP ** I've adapted these recipes for grouper in coconut milk and
noodles with carrots from some dishes I tried at LE COLONIAL, A SMALL
INDOCHINESE RESTAURANT IN ST. BARTH'S IN THE FRENCH WEST INDIES. ** This is
a most appealing, upbeat meal. And although I like these dishes served hot,
they are also good served at room temperature or chilled in hot weather.
Snow peas make an excellent addition to the plate. ** A warm orange cake
served with warm orange syrup from Maya's, a restaurant perched right on
the water's edge, is a delicious finish for the meal. For a more festive
appearance, serve sliced, sugared strawberries or raspberries on the side.
** Mandel is a cookbook author. Her latest book is "Celebrating the
Midwestern Table" (Doubleday & Co., 1996).
Posted on McRecipe by Pat Hanneman (phannema@wizard.ucr.edu)
Recipe by: ABBY MANDEL, April 30, 1997 Posted to MC-Recipe Digest V1 #649
by Kitchen PATh <phannema@wizard.ucr.edu> on Jun 26, 1997

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