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
dried mung bean noodles(cellophane)e
Santa Rosa plums, each cut into 8 slices
chopped red onion
minced crystallized ginger
plum sauce (I use Lee Kum Kee)
crushed red pepper
pickled ginger strips
In This Recipe
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.