If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Recently I've been experimenting with different ways to use cellophane noodles and found I enjoy them with a spicy fruit mixture. The noodles absorb the flavor and color of the particular fruit used. Last month we had several varieties of plums in the garden. I used the Santa Rosas for this recipe and paired them my favorite spice-ginger, adding another kick with a touch of hot pepper. —REC
- 4 ounces dried mung bean noodles(cellophane)e
- 4 Santa Rosa plums, each cut into 8 slices
- 1 avocado, sliced
- 2 tablespoons chopped red onion
- 2 tablespoons minced crystallized ginger
- 2 tablespoons snipped cilantro
- 2 tablespoons plum sauce (I use Lee Kum Kee)
- 1 tablespoon lime juice
- 1 tablespoon sesame oil
- 1/4 teaspoon crushed red pepper
- 2 tablespoons pickled ginger strips
- Soak the bean noddles in warm water to cover for 10 minutes or till pliable;drain.
- Cook the noodles in boiling water till the noodles expand and appear glasslike, about 2 minutes.
- Drain the noodles, rinse with cold water and drain again then cut into 4 inch lengths.
- Place the noodles in a large bowl along with the plums, avocado, onion, ginger, cilantro.
- Whisk together the plum sauce, lime juice, oil and crushed pepper till well mixed.
- Lightly toss the plum sauce with the noodle and plum mixture.
- This recipe was entered in the contest for Your Best Recipe for Plums
Have Your Campari—and Eat It, Too
Granita is really, really great
Spike your granita with campari.
The craziest chip around.
7 food-filled honeymoons.
Savor the season.
This pasta's mint to be.