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
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Ingredients
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4 ounces
dried mung bean noodles(cellophane)e
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4
Santa Rosa plums, each cut into 8 slices
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1
avocado, sliced
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2 tablespoons
chopped red onion
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2 tablespoons
minced crystallized ginger
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2 tablespoons
snipped cilantro
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2 tablespoons
plum sauce (I use Lee Kum Kee)
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1 tablespoon
lime juice
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1 tablespoon
sesame oil
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1/4 teaspoon
crushed red pepper
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2 tablespoons
pickled ginger strips
Directions
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Soak the bean noddles in warm water to cover for 10 minutes or till pliable;drain.
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Cook the noodles in boiling water till the noodles expand and appear glasslike, about 2 minutes.
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Drain the noodles, rinse with cold water and drain again then cut into 4 inch lengths.
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Place the noodles in a large bowl along with the plums, avocado, onion, ginger, cilantro.
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Whisk together the plum sauce, lime juice, oil and crushed pepper till well mixed.
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Lightly toss the plum sauce with the noodle and plum mixture.
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