Salad
2 servings
20 minutes
5 minutes
Chef Martin Yan
8 ounces Dried Bean Thread Noodles
1 teaspoon sesame oil
2 organic green onions, julienned
1 organic carrot, julienned
1/2 Hot House Cucumber or 1 Japanese Cucumber, julienned
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon oyster flavored sauce
2 teaspoons Chile Garlic Sauce
2 teaspoons sesame oil
1 teaspoon sugar
Soak bean thread noodles in warm water to cover until softened, about 5 minutes. Drain, and cut into 4 lengths.
Combine the dressing ingredients in a small bowl.
In a large pot of boiling water, cook the noodles for 1 minute; drain, rinse with cold water, and drain again. Pat dry with paper towels. Place noodles in a salad bowl and toss with sesame oil.
Add dressing, onions, carrot, and cucumber, and toss to coat.
