Update my dinner status, I'm making this tonight.
2 chefs marked this as Try Soon
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
*VEGETABLES: such as nappa or red cabbage, carrot, green onions, cucumber, daikon, blanched snow peas or asparagus and red bell pepper DRESSING: Combine garlic, ginger, cilantro, salt, pepper, vinegar, soy sauce, sesame oil, chile oil and sugar in small bowl. (Dressing may be made up to 2 days ahead and refrigerated. Let come to room temperature before using.) SALAD: Cook noodles in plenty of boiling water until just tender to the bite, about 3 minutes or according to package directions. Toss noodles with sesame oil and chill. Combine chilled noodles and vegetables in large bowl and keep chilled until ready to serve. Gently toss noodles and vegetables with Dressing to coat. Add avocado and tofu and gently mix. Season to taste with salt and pepper. Divide among chilled plates and serve immediately. [Yield: 4 to 6 servings. Each of 6 servings: 345 calories; 583 mg sodium; 0 cholesterol; 19 grams fat; 37 grams carbohydrates; 9 grams protein; 1.06 grams fiber.] *REF: GOOD COOKING, "New World Fusion," By ABBY MANDEL, Wed 5/13/1998 < www.latimes.com/HOME/NEWS/FOOD/ > "The fusion of flavors and cultures that is New World cuisine--Latin, Caribbean, Asian and American--moves easily from spring into summer entertaining. Excellent examples are a Shanghai noodle salad, spicy East-West barbecued veal chops that pair well with rice or corn on the cob and a lightly textured cheesecake from Norman Van Aken, chef-proprietor of Normans in Miami." >>Sent by Hanneman/buster Notes: Van Aken suggests serving this salad with any smoked meat, such as chicken, ham or flank steak. Recipe by: Normans in Miami, see *ref Posted to MC-Recipe Digest by Kitpath on May 14, 1998
