It’s been a fun week filled with parties, potlucks and parades celebrating the Chinese Lunar New Year. I loaded up on Chinese groceries and made this salad using traditional New Year’s noodles.Â
Eating these very long noodles guarantees long life. Happy New Year!
Recipe:
- 2 (1.8 ounce) packages mung bean threads
- 1 1/2 cups fresh mung bean sprouts
- 1/2 large red or yellow bell pepper, cut into thin, long strips
- 1 European (seedless) cucumber cut into strips
- 2 scallions, cut into small pieces
- 3 tbsp chopped fresh cilantro
- 1/3 cup chopped roasted peanuts
Dressing:
- 1 tbsp olive oil
- 1 tsp grated fresh ginger
- 2 tbsp tamari
- 4 tsp brown rice vinegar
- 1 tbsp sugar
- 2 tsp oriental sesame oil
- 1/4 tsp salt
- 1 garlic clove, crushed
Place mung bean treads in a bowl and cover with boiling water. Let soak 5 – 15 minutes, just until they are a pleasant texture. Drain and rinse in cold water.
Wisk all dressing ingredients together until well combined.
Spread the bean threads out on a serving platter. Top with all the veggies. Pour the dressing over the top and then sprinkle with peanuts.
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