Recipe

Cold Asian Rice Sticks And Veggies Recipe

	Notyourmomma / All my dishes 2 years, 2 months ago 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. The leftovers, cold were very good.... More Prep:25m Cook:20m Servings:4	Notyourmomm
	light cool refreshing veggiepacked

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Ingredients

1 six ounce package of rice sticks

baby head of bok choy, shredded very thin

2 ounces of bean sprouts fresh

3 ounces of straw mushrooms

1/2 cup of shredded carrots

1 small package of fresh pea pods, ends trimmed, strings removed

6 scallions cut on a diagonal

2 tiny red Thai peppers, slivered

3 tbsp of rice wine vinegar

1 tbsp of lite soy sauce (or less)

1 tbsp of ginger, grated

2 cloves of garlic, minced

2 tsp of sugar ( or sub1 pack of splenda)

3 tbsp. of vegetable oil

1 tsp of sesame oil toasted

A tea kettle of boiling hot water

colander

1 tiny package of frozen salad shrimp (alternate)

Directions

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.

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Comments

krumkake 2 years, 2 months ago said:
Lots of good flavors in that - you are so creative, girl! And the extra shot of veggies never hurts - especially with this yummy sounding dressing. I'm not sure I know what rice sticks are, though - not the rice noodles, I take it? Is it something usually only available at Asian markets? I will have to google it!
PS - found it - they are like the rice noodles or bean thread...that I KNOW I can buy in our local grocer!

notyourmomma 2 years, 2 months ago said:
The variety of noodles can vary, Livia said she would make this if I kept the dressing in the frig, and prepped the veggies with a bag of ramen (leaving out the seasoning pack) as after school snack. So I better get out the shaker bottle and make more dressing!!! I love cellophane noodles personally. I'd even use angel hair if I didn't have the others.

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