Asian Noodle and Vegetable Salad
Sauce
1 tbsp sesame seed oil
2 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp brown sugar
Noodles: 6 ounces rice vermicelli (The kind with the black band around them.)
Note: The recipe calls for 6 bundles but 2 was plenty.
1 bunch spinach, rinsed and drained, stems trimmed
(One bag pre-washed works well, even with the stems.)
7 tsp light olive oil
1 large egg, separated and beaten
2 medium white onions, thinly sliced
8 oz white mushrooms, thinly sliced
1 bunch scallions, cut into 2" pieces
1/2 green bell pepper, cut into thin strips
1/2 red bell pepper, cut into thin strips
1-1/2 lg carrot, cut into matchsticks
Salt and pepper
Whisk together sauce ingredients and set aside.
Soak noodles in hot water 10 minutes; drain. Cook in a large pot of boiling water, uncovered, for 1 minute. Drain and rinse under cold water until cool. Drain well and pat dry.
Put spinach in salted boiling water; cover and immediately remove from heat. Let sit 30 seconds. Drain and rinse under cold running water. Squeeze into a large ball to remove excess water. Chop into 4 thick chunks. Set aside.
Heat 1 tbsp oil in a nonstick skillet over medium heat. Tilt pan to cover with oil. Pour egg whites on one side of skillet, as for an omelet. Cook 1 minute without stirring. Remove, cover and let sit for a minute. Slice into thin strips. Repeat with yolk. Set aside.
Get a large bowl ready near the stove. Coat bottom of large nonstick skillet or wok with 1 tsp oil and heat over medium heat. Stir-fry each vegetable separately until just soft, adding 1 tsp oil and a pinch of salt for each. Add a little water if it gets too dry. Transfer to bowl.
Add last tsp of oil and stir-fry noodles until just heated. Put noodles in with veggies, add sauce and lightly toss. Top with egg and serve.
J. Gayle
(12/2/06)
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