Ingredients
-
6 ounces rice sticks
-
2 tablespoons hoisin sauce
-
2 tablespoons rice vinegar
-
2 tablespoons sesame oil
-
2 tablespoons lime juice
-
2 large garlic cloves, crushed
-
1 1/2 teaspoons finely grated ginger
-
8 ounces sliced fresh white mushrooms or 8 ounces cremini mushrooms
-
1 cup sweet red pepper, julienned
-
1 cup snow peas, julienned snow peas
-
2 green onions, diagonally sliced
-
1/2 cup cilantro leaf, chopped
-
2 tablespoons soya sauce
-
1 cup carrot, pre-shredded
Instructions
- In a large bowl, soak noodles in hot water for 20 minutes; drain and cook in boiling water for 2 minutes; drain well and place in large bowl.
- Meanwhile in a measuring cup, or jar with lid, combine hoisin sauce, rice vinegar, sesame oil, soya sauce, lime juice, garlic and gingerroot; stir or shake to blend well.
- Pour half of the dressing over drained cooked noodles.
- Toss mushrooms, pepper, peas, carrot, onions and cilantro and remaining dressing with noodles.
- Serve at room temperature or chill until the next day.