VCE: Chilled Mung Bean Noodles With Dulse And Crushed Peanuts

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* Exported from MasterCook *

 

Chilled Mung Bean Noodles With Dulse And Crushed Peanuts

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 178

Serving Size : 4 Preparation Time :0:00

Categories : Salads, Main Dish Vegetables

 

Amount Measure Ingredient -- Preparation Method

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2 1/2 ounces mung bean noodles -- about

2 carrots -- julienned

1 cucumber

seeded and julienned

4 scallions

including a little of the greens

thinly sliced diagonally

1/4 cup Japanese rice vinegar

2 teaspoons roasted peanut oil

1 1/2 teaspoons sugar

Salt

1 tablespoon finely chopped ginger

1 jalapeño chile

seeded and finely diced

red dulse " leaves " -- several

soaked in water for 5 minutes

1/4 cup chopped cilantro

1/2 cup chopped roasted peanuts

 

SERVES 4

 

These cool, slippery noodles are just the thing on a hot day. They don't

require cooking, and they only get better as they marinate in the

refrigerator. Dulse is a delicate and delicious sea vegetable.

 

Cover the mung bean noodles with boiling water and let stand until

softened, about 5 minutes. Drain and put them in a bowl with the carrots,

cucumber, and scallions. Whisk the vinegar, oil, sugar, and a pinch of

salt together, then add the ginger and chile. Pour over the noodles and

toss well. Drain the dulse, coarsely chop, and add it to the noodles with

the cilantro and most of the peanuts. Toss again and serve with the

remaining peanuts sprinkled over the top.

 

 

 

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