The types of vegetables you can use in this salad is very flexible.
12 Ounces Chinese Noodles
1/3 Cup Soy Sauce
3 Cups Small Broccoli Florets
1 1/2 Cups Mung Bean Sprouts
3 Green Onions (Thinly Sliced)
1 Red Bell Pepper (Thinly Sliced)
2 Cups Thinly Sliced Cabbage
1 Carrot (Thinly Sliced)
1 Inch Piece Fresh Ginger (Peeled And Chopped)
5 Tablespoons Sugar
2 Garlic Cloves (Chopped)
1 Teaspoon Red Pepper Flakes
1/3 Cup Canola Or Vegetable Oil
1/3 Cup Rice Vinegar
4 Teaspoons Dark Sesame Oil
In large-size pot bring 5 quarts of water to a boil. Add noodles and cook 5 to 10 minutes until done. Stir frequently while noodles are cooking. Drain and spread noodles out on baking pan so they dry.
Steam broccoli 4 minutes. Remove from pot and rinse with cold water to halt cooking. Set aside.
Place noodles in large-size bowl. Add soy sauce and toss to coat completely. Let noodles absorb soy sauce.
In food processor or blender add ginger, sugar, garlic, and red pepper flakes. Pulse a few times. Add vinegar, canola oil, and sesame oil. Pulse until well blended.
Add dressing to noodles. Toss well. Add broccoli, green onions, red bell pepper, cabbage, carrot, and bean sprouts. Toss well.
Cover and place in refrigerator until ready to serve.
Prep Time: 20 Minutes
Cook Time: 15 Minutes
Total Time: 35 Minutes
“Work With What You Got!”
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