pasta - transparent noodles with spicy carrots (cold salad)

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* Exported from MasterCook *

 

Transparent Noodles with Spicy Carrots (Cold)

 

Recipe By :Cornelia Schinharl

Serving Size : 4 Preparation Time :0:00

Categories : Pasta Salads

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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

5 ounces cellophane noodles

15 small dried shiitake mushrooms

1 bunch chives

3 tablespoons chopped cashews

Walnut-size piece fresh ginger root

3 cloves garlic

1 pound young carrots

2 tablespoons peanut oil

1/4 cup water

1/2 lemon -- zest and juice

1 1/2 teaspoons sambal oelek (thick hot pepper sauce)

1 1/2 teaspoons honey

salt

 

1. Soak noodles in lukewarm water 30 minutes. Soak mushrooms in water.

 

2. Wash chives and cut into 1/2-inch pieces. Toast cashews until golden.

 

3. Peel ginger and garlic and mince. Peel carrots and cut into julienne

strips. Drain mushrooms and cut out hard stems.

 

4. Heat oil in large skillet and saute carrots 3 minutes. Add garlic, ginger and

mushroom caps and saute 1 minute. Stir in water, lemon juice, sambal oelek and

honey. Season with salt.

 

5. Drain the noodles. Add to the skillet and saute briefly. Stir in chives and

cashews. Cool, then chill.

 

VARIATION: Add a drop or two of toasted sesame oil and toss before serving.

 

Source:

" 1999 Noodles: Vegetarian Journey by Ornelia Schinharl (Barron's

0-7641-1278-3) "

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Per Serving (excluding unknown items): 318 Calories; 10g Fat (27.3% calories

from fat); 4g Protein; 57g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 43mg

Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 2 Fat; 0

Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 262 2130706543 0 2495 0 0 0 2615 0 0

 

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