Asian Noodle Salad

Name: Asian Noodle Salad
Cuisine: Asia
Ingredients: One 4-ounce can water chestnuts, drained, rinsed, and cut into slivers (about 1 cup); One 4-ounce can bamboo shoots, drained, rinsed, and cut into slivers (about 1 cup); ½ cup finely chopped cilantro; ¼ pound snow peas, strung and sliced lengthwise and then into thin strips; 3 tablespoons gluten-free soy sauce; 2 tablespoons rice wine vinegar; 1 or 2 cloves garlic, smashed, peeled, and minced; 2 ounces ginger, peeled, sliced on the diagonal, and cut into fine strips; 2 tablespoons toasted sesame oil; 8 ounces thick rice noodles; 1 bunch scallions, trimmed and cut into thin slices on the diagonal

Preparation info

Makes
10 Cups

Difficulty
Easy

Appears in

The Intolerant Gourmet

By Barbara Kafka

Published 2011

About

This is Asian due to the ingredients, not to my expertise.

Ingredients

8 ounces thick rice noodles
2 tablespoons toasted sesame oil
2

Asia
Main course
Vegan

Method

Bring a large pot of water to a boil, stir in the rice noodles, and cook at a low boil for 10 minutes. Drain. There should be about 7 cups. In a large bowl, toss with the oil, vinegar, soy, ginger, and garlic. Allow to sit for at least an hour.

Shortly before serving, stir in the bamboo shoots,