Cold Asian Rice Sticks And Veggies
From notyourmomma 16 years ago
- 20 minutes to make
- Serves 4
My daughter and I are trying to up the ante on our veggie quotient daily. This is slightly sweet, slightly salty, full of ginger, garlic and a punch of pepper and lots of veggies. Really we ate it ate room temp, didn't wait for it too cool down. Read more The leftovers, cold were very good. See less
Ingredients
- 1 six ounce package of rice sticks shopping list
- baby head of bok choy, shredded very thin shopping list
- 2 ounces of bean sprouts fresh shopping list
- 3 ounces of straw mushrooms shopping list
- 1/2 cup of shredded carrots shopping list
- 1 small package of fresh pea pods, ends trimmed, strings removed shopping list
- 6 scallions cut on a diagonal shopping list
- 2 tiny red Thai peppers, slivered shopping list
- 3 tbsp of rice wine vinegar shopping list
- 1 tbsp of lite soy sauce (or less) shopping list
- 1 tbsp of ginger, grated shopping list
- 2 cloves of garlic, minced shopping list
- 2 tsp of sugar ( or sub1 pack of splenda) shopping list
- 3 tbsp. of vegetable oil shopping list
- 1 tsp of sesame oil toasted shopping list
- A tea kettle of boiling hot water shopping list
- colander shopping list
- 1 tiny package of frozen salad shrimp (alternate) shopping list
How to make it
- Soak the rice sticks in very warm water for at least twenty minutes.
- While the sticks are soaking, prep the veggies.
- Drain the noodles very well. Put in a large bowl.
- Pour the boiling water over the slivered cabbage, pea pods and carrot slivers in the colander. Shake vigorously. You just want to blanch the veggies and barely soften them.
- Toss the noodles, all the veggies, the Thai peppers and the shrimp if you desire.
- Whisk the vinegar, soy, garlic, ginger, sugar, oils and pour over the veggies, Toss and serve room temperature, or chill and serve cold as a salad.
People Who Like This Dish 4
- Good4U Perth, Canada
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