BEAN-THREAD NOODLE AND VEGETABLE SALAD
Steps:
- Make dressing:
- In a small saucepan stir together all dressing ingredients except sesame oil until cornstarch is dissolved. Bring dressing to a boil, stirring, and simmer, stirring constantly, 1 minute. Cool dressing completely and stir in sesame oil. Dressing may be made 2 days ahead and chilled, covered.
- Discard mushroom stems and cut caps into thin slices. In a large non-stick skillet heat vegetable oil over moderately high heat until hot but not smoking and sauté mushrooms, stirring frequently, until just tender, about 5 minutes. On a platter chill mushrooms in one layer 15 minutes, or until cool.
- In a saucepan bring 6 cups water to a boil and remove pan from heat. Stir in noodles and soak 15 minutes. Drain noodles well in a colander and with scissors cut into 6-inch lengths.
- While noodles are soaking, cut cabbage crosswise into fine shreds and snow peas diagonally into slivers. Cut bell pepper into julienne strips.
- In a large bowl toss together noodles, mushrooms, bell peppers, carrots, scallions, and dressing. Serve salad sprinkled with sesame seeds.
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Jahzeel Diaz
[email protected]Overall, this is a great recipe for a healthy and delicious salad. I would definitely recommend it to others.
sohel islam
[email protected]This salad was a bit bland for my taste. I think next time I'll add some more vegetables and maybe a different dressing.
Oyiza Shaibu
[email protected]I'm always looking for new and interesting salad recipes, and this one definitely fits the bill. The bean thread noodles add a unique texture and flavor, and the dressing is very tasty. I'll definitely be making this again.
mohamed Abdi mohamed Egal
[email protected]This salad is a great make-ahead meal. I often make it on the weekend and then have it for lunch or dinner throughout the week. It's also a great way to use up leftover vegetables.
ghassan ghanem
[email protected]I made this salad for a picnic and it was a big hit! Everyone loved the combination of flavors and textures. The bean thread noodles were a nice touch and added a fun element to the dish. I'll definitely be making this again.
Rana A R
[email protected]This salad is a great way to get your daily dose of vegetables. It's packed with a variety of colorful veggies, and the dressing is light and flavorful. I love that it's also very easy to make.
saleem Safi
[email protected]I'm not usually a fan of bean thread noodles, but I really enjoyed them in this salad. They added a nice texture and flavor. The dressing was also very tasty. I'll definitely be making this salad again.
Haseeb Sial5566
[email protected]This salad is a great way to use up leftover vegetables. I always have a bag of frozen stir-fry vegetables in my freezer, so this is a go-to recipe for me. It's quick and easy to make, and always turns out delicious.
Patrice Mazrreku
[email protected]I love this salad! It's so refreshing and light. I often make it for lunch or as a side dish for dinner. The bean thread noodles add a nice chewiness and the vegetables provide a variety of flavors and textures. The dressing is also very tasty.
Salman Munawar
[email protected]This salad was easy to make and very tasty. I used a variety of vegetables that I had on hand and it turned out great. The dressing was simple but flavorful. I will definitely be making this again.
Sigh Out
[email protected]I made this salad for a potluck and it was a hit! Everyone loved the combination of flavors and textures. The bean thread noodles were a nice surprise and added a fun element to the dish. I'll definitely be making this again.
Arjun Gurung
[email protected]This salad was a delightful blend of flavors and textures. The bean thread noodles added a unique chewiness, while the vegetables provided a satisfying crunch. The dressing was light and tangy, perfectly complementing the other ingredients. I highly