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