2oz. uncooked cellophane noodles
2 cups shredded napa (Chinese) cabbage
1½ cups thinly sliced seeded cucumber
1½ cups slices Simply Roasted Pork
1 cup thinly sliced red bell pepper strips
3/4 cup finely shredded carrot
1/2 cup thinly sliced red onion
1/4 cup thinly sliced fresh basil
1/4 cup finely chopped fresh mint
1 serrano chile, seeded and finely chopped
1/4 cup finely chopped green onions
3 tbsp. lime juice
3 tbsp. seasoned rice vinegar
2 tbsp. sugar
1 tbsp. fish sauce
1 tbsp. roasted peanut oil
1½ tsp. roasted red chili paste
1/4 tsp. salt
Pour boiling water over noodles; let stand 8 minutes or until tender. Drain and
rinse with cold water. Drain. Snip noodles with kitchen shears. Combine
noodles, cabbage, and next 8 ingredients in a large bowl, tossing gently.
Combine green onions and remaining ingredients, stirring with a whisk. Pour
green onion mixture over cabbage mixture; toss gently to coat.
6 servings
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