noodle salad with Shanzi Vinaigrette

[Guest guest]

two recipes here. another idea from Aliza Green's " Bean Bible! " great book. " a

small bag of radishes " is what? about 6 or 8 ounces?

 

-pat

 

 

 

 

* Exported from MasterCook *

 

Noodle Salad with Snow Peas, Bean Sprouts, Vinegar Dressing

 

Recipe By :Aliza Green

Serving Size : 8 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups Chinese Shanxi Vinegar Dressing -- (see recipe)

1/4 pound fresh snow peas -- trimmed

1 pound imported Whole-wheat spaghetti

1 bunch scallions thinly sliced -- on the diagonal

2 cups bean sprouts -- rinsed and drained

1/2 pound carrots -- thinly sliced

1 small bag radish bulbs -- thinly sliced

1/2 cup fermented black beans -- lightly rinsed under

cold water and drained

1/2 cup chopped fresh cilantro leaves (about 1 bunch)

1/2 cup toasted sesame seeds -- for garnish

 

1. Prepare the Chinese Shanxi Vinegar Dressing. Reserve.

 

2. Bring a large pot of salted water to a boil. Add the snow peas and cook only

until they turn bright green, 1 to 2 minutes. Scoop out and rinse under cold

water to set the color and stop the cooking.

 

3. Bring the water back to a boil and add the spaghetti. Cook until almost done,

about 6 minutes (you should still be able to see a small white pearly heart in

the center of the noodles. Don't overcook or the noodles will become mushy when

dressed.) Rinse under cold water, drain, and reserve. (Recipe may be prepared 1

day in advance up to this point.)

 

4. To serve, toss the scallions, bean sprouts, carrots, radishes, black beans,

cilantro, snow peas, and noodles with the dressing in a large bowl. Divide the

salad among large salad bowls and garnish with the toasted sesame seeds.

 

TIP: To trim snow beans, snap stem and pull down to remove stem and string.

 

Description:

" fresh ginger, Shanxi vinegar, mushroom soy sauce, and fermented black beans,

wheat noodles "

Source:

" Bean Bible (2000) "

S(Recorded by):

" Hanneman (kitpath) on 01-May-2001 "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 408 Calories; 18g Fat (36.6% calories

from fat); 13g Protein; 56g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol;

407mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0

Fruit; 3 1/2 Fat.

 

NOTES : Noodle salads make a great hot weather entree or buffet dish. Shanxi

vinegar, also known as China's Secret.

 

Nutr. Assoc. : 0 0 1648 4845 0 0 2130706543 157 2130706543 26108 0

 

 

* Exported from MasterCook *

 

Chinese Shanxi Vinegar Dressing

 

Recipe By :Aliza Green

Serving Size : 0 Preparation Time :0:00

Categories : Condiments

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 shallots -- peeled and chopped

1 piece (2-inch) fresh ginger -- peeled and chopped

1/2 cup peanut oil

2 tablespoons roasted Japanese sesame oil

1/2 cup Shanxi vinegar -- see notes

1/4 cup mushroom soy sauce -- see notes

1 tangerine or orange -- grated zest

 

1. Puree the shallots, ginger, oils, vinegar, soy sauce and zest until smooth

and creamy.

 

2. Pour into a glass jar with a lid and refrigerate until needed. The dressing

will keep for up to 2 weeks if kept refrigerated.

 

Source:

" Bean Bible (2000) "

S(Recorded by):

" Hanneman (kitpath) on 01-May-2001 "

Yield:

" 2 cups "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 1339 Calories; 136g Fat (88.6% calories

from fat); 6g Protein; 33g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;

4131mg Sodium. Exchanges: 5 Vegetable; 1/2 Fruit; 27 Fat.

 

NOTES : An easy dressing to make. The Shanxi vinegar is a mild vinegar fermented

from barley, sorghum and peas. Made in a remote Northern province of China, the

vinegar has been brewed in th traditional way for thousands of years. With a

mellow, sweet taste reminiscent of balsamic vinegar, which makes the best

substitute. The mushroom soy sauce has an extra depth of flavor from the dried

mushrooms used to flavor it. Plain soy could be substituted.

 

Nutr. Assoc. : 0 630 0 1356 2140 1396 1012

 

 

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