Chinese Noodle Salad

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* Exported from MasterCook *

 

Chinese Noodle Salad

 

Recipe By :J. Robert Hatherhill, Ph.D.

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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3/4 pound Chinese noodles

3 tablespoons sesame oil

1 pound broccoli florets

1 red bell pepper -- diced

1 pound baby asparagus -- cut into bite-sized pieces

1/4 cup sesame seeda -- toasted

1/3 cup chives -- sliced

for dressing:

1/2 cup vegetable stock

1/4 cup red wine vinegar

1/4 cup cooking sherry

2 tablespoons soy sauce

3 tablespoons sesame oil

2 tablespoons Chinese chili sauce

1/4 cup scallions -- sliced

1/4 cup fresh ginger

8 cloves garllic

1 cup shiitake mushrooms

 

In a large pot cook the noodles. Drain, rinse, and toss with 3 tablespoons

sesame oil. Steam broccoli, red pepper, and asparagus until tender and crispy.

 

For dressing: In a medium pan add vegetable stock, vinegar, sherry, soy sauce,

sesame oil, chili sauce, scallions, ginger, and garlic. Heat until boiling;

then quickly turn to low and add mushrooms. Simmer mixture for 2 minutes,

stirring constantly. In a large bowl, toss noodles together with the dressing.

Top with toasted sesame seeds and chives.

 

Source:

" Eat to Beat Cancer "

Copyright:

" 1998 by J. Robert Hatherhill, Ph.D. "

 

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Per Serving (excluding unknown items): 750 Calories; 22g Fat (25.5% calories

from fat); 11g Protein; 133g Carbohydrate; 12g Dietary Fiber; trace Cholesterol;

768mg Sodium. Exchanges: 8 Grain(Starch); 2 Vegetable; 4 Fat; 0 Other

Carbohydrates.

 

NOTES : serves 4 to 6

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0