Oriental Noodle & Mushroom Salad
- 4 ounces thin or medium egg noodles
- 8 ounces mushrooms, sliced thick (about 3 cups)
- scallions with tops, slices (about ½ cup)
- ½ medium red bell pepper, seeded and cut into short strips
- 1/3 cup chopped cilantro or parsley
- sesame-ginger dressing (recipe follows)
In 2 to 3 quart saucepan, cook noodles in boiling water just until tender, 6 to 8 minutes.
Immediately rinse with cold water; drain thoroughly.
Combine all ingredients in a large bowl.
Toss to distribute dressing evenly.
Set aside 10 to 15 minutes to blend flavors.
Toss again and serve at room temperature.
Garnish with cilantro sprigs and additional sesame seeds, if desired.
Makes 4 servings.
Sesame-Ginger Dressing: In a container or electric blender, combine ¼ cup vegetable oil; 3 tablespoons distilled white vinegar, 2 tablespoons water, 1 ½ tablespoons grated fresh ginger, 1 clove garlic, pressed, 1 tablespoon sugar and ¼ teaspoon (or less to taste) hot pepper sauce.
Blend 30 seconds.
Add 2 tablespoons of toasted sesame seeds.
Blend 30 seconds more.
Nutrition information per serving: 284 calories; 6.4 g protein; 27.6 g carbohydrates; 17.4 g fat; 27 mg cholesterol; 13 mg sodium; 388 mg potassium; 2.4 g dietary fiber.
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