parade

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. 

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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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