The types of vegetables you can use in this salad is very flexible.
- Salad
- 12 Ounces Chinese Noodles
- 1/3 Cup Soy Sauce
- 3 Cups Small Broccoli Florets
- 1 1/2 Cups Mung Bean Sprouts
- 3 Green Onions (Thinly Sliced)
- 1 Red Bell Pepper (Thinly Sliced)
- 2 Cups Thinly Sliced Cabbage
- 1 Carrot (Thinly Sliced)
- Dressing
- 1 Inch Piece Fresh Ginger (Peeled And Chopped)
- 5 Tablespoons Sugar
- 2 Garlic Cloves (Chopped)
- 1 Teaspoon Red Pepper Flakes
- 1/3 Cup Canola Or Vegetable Oil
- 1/3 Cup Rice Vinegar
- 4 Teaspoons Dark Sesame Oil
- In large-size pot bring 5 quarts of water to a boil. Add noodles and cook 5 to 10 minutes until done. Stir frequently while noodles are cooking. Drain and spread noodles out on baking pan so they dry.
- Steam broccoli 4 minutes. Remove from pot and rinse with cold water to halt cooking. Set aside.
- Place noodles in large-size bowl. Add soy sauce and toss to coat completely. Let noodles absorb soy sauce.
- In food processor or blender add ginger, sugar, garlic, and red pepper flakes. Pulse a few times. Add vinegar, canola oil, and sesame oil. Pulse until well blended.
- Add dressing to noodles. Toss well. Add broccoli, green onions, red bell pepper, cabbage, carrot, and bean sprouts. Toss well.
- Cover and place in refrigerator until ready to serve.
- Serves 4
- Prep Time: 20 Minutes Cook Time: 15 Minutes Total Time: 35 Minutes
- "Work With What You Got!"
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