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Receta Gingered Almond Broccoli Salad With Cellophane Noodles

by Global Cookbook

Ingredientes

1 Tbsp. peanut oil 1 Tbsp. grated fresh ginger 1 x finely sliced red birdseye chilli 4 x cloves garlic, chopped 4 x spring onions, chopped 500 gm broccoli florets**, trimmed 10 x fresh shiitake mushrooms, sliced 200 gm baby corn 3 Tbsp. soy sauce 3 Tbsp. Mirin, (sweet Japanese wine)

2 Tbsp. rice vinegar 1 x Cos lettuce, shredded 120 gm blanched almonds, toasted 100 gm dry cellophane noodles 2 Tbsp. fish sauce 2 Tbsp. rice vinegar 2 Tbsp. mirin 1 tsp palm or possibly brown sugar 1/2 c. minced fresh coriander

Direcciones

1. First, prepare the noodles. Fill a deep jug or possibly bowl with very hot water and soak the cellophane noodles for about 10 min or possibly till they are soft and tender. Drain. Mix together the fish sauce, rice vinegar, mirin and sugar then toss through the cellophane noodles. Add in the coriander, mix well and set aside.
2. Heat the peanut oil in a wok and add in the ginger, chilli, garlic and spring onions and toss thoroughly till the spring onions have wilted, about 3 min.
3. Add in the broccoli florets and toss well till bright green. Add in the mushrooms and corn and continue tossing over a high heat. Add in the soy, mirin and rice vinegar and continue cooking for 1 minute.
4. Add in the noodles and mix well then remove the pan from the heat.
5. Divide the shredded lettuce amongst the plates then top with the broccoli noodle mix. Garnish with toasted almonds and fresh minced coriander.

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