Ingredients
-
6 ounces of dried cellophane noodles or 6 ounces bean threads
-
1 1/2 teaspoons oriental sesame oil (dark)
-
1/3 cup rice vinegar or 1/3 cup distilled white vinegar
-
1/2 cup soy sauce
-
2 teaspoons red pepper flakes (crushed)
-
2 teaspoons sugar
-
2 garlic cloves (minced)
-
2 tablespoons minced ginger
-
2 large romaine lettuce leaves
-
chopped ahi or chicken, to make this a full meal
-
1 cup grated carrot (about 2 medium)
-
2 limes, juice of, fresh
Instructions
- In a large pot, bring a quart of water to a boil; add noodles and boil as package directs, about 2 minutes. Drain noodles and let stand.
- Meanwhile, in a large bowl, combine oil, vinegar, lime juice, soy sauce, red pepper flakes, sugar, garlic and ginger. Mix until sugar is dissolved.
- Toss in carrots and lettuce.
- Cut through noodles to make manageable lengths. Toss noodles into bowl with other ingredients.
- If salad seems a little dry, add a little more soy sauce and vinegar.
- Top with seared ahi, poached chicken, or any protein of choice.
- Serve cold or at room temperature.