Knife and cutting board, 2-quart sauce pan, a mixing bowl, colander, pasta ladle, measuring spoons
Servings: 2-4 servings
6ozuncooked rice noodlesgluten-free if desired
1tspcanola or olive oil
¼ - ½tspsalt
2tbsred wine vinegar
1tspsoy saucegluten-free if desired
Add water in a saucepan. Bring it to a rolling boil. Add bean spouts and count for 5 seconds.
Use a pasta ladle to transfer the bean spouts from the hot water to a colander, rinse with cold water immediately, set aside.
Add uncooked noodles to the saucepan. Cook for 7 minutes and stir occasionally. Or follow the package instructions.
Rinse the noodles with cold water in a colander. Place in the mixing bowl. Add canola oil and toss gently.
While noodles are cooking, mash garlic with a knife or cheese grater. Place in a bowl. Add a pinch of salt and sesame oil.
Cut cucumber into strips, approximately 1/8 inch thick and 3 inches long.
Combine all ingredients and gently toss. Serve immediately.
1. If the rice noodles are cooked in advance, slightly warm them up in microwave oven before adding all the other ingredients. 2. Recipes for the spice broth and chili oil are available on http://lightorangebean.com
Savory Chinese Rice Noodle Salad https://lightorangebean.com/savory-chinese-rice-noodle-salad/