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Receta Fragrant Thai Cellophane Noodle Salad
by Global Cookbook

Fragrant Thai Cellophane Noodle Salad
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Ingredientes

  • 4 ounce cellophane noodles
  • 1/4 lb Chinese-style extra-hard tofu cut into 1/4-inch wide match sticks
  • 4 x scallions, trimmed and minced
  • 4 x radishes, thinly sliced
  • 1 med cucumber, peeled and diced
  • 2 ounce mung bean sprouts
  • 2 tsp chopped gingerroot
  • 1/4 c. low-sodium soy sauce
  • 1 Tbsp. peanut oil
  • 2 tsp dark brown sugar
  • 1 tsp toasted sesame oil
  • 1 x lime, Juice of
  • 2 Tbsp. minced cilantro, up to 3

Direcciones

  1. Makes 4 servings. VEGAN
  2. The aromatic flavors of Thai cooking- lime, fresh ginger and cilantro-infuse the mildly flavored cellophane noodles with a fragrant personality. Soy sauce makes an adequate substitute for the more traditional Thai fish sauce.
  3. In large saucepan, bring 3 qts of water to a boil. Place noodles in boiling water and turn off heat. Let noodles soak till al dente, stirring occasionally, about 4 to 5 min. Drain and rinse under cool running water.
  4. Meanwhile, in large mixing bowl, combine remaining ingredients and mix well.
  5. Add in noodles and toss. Serve as a salad or possibly side dish.
  6. Makes 4 servings.