Makes 4 servings
DRESSING
| 3 Tbsp 1 tsp 3 Tbsp 1 Tbsp 1 tsp 1 slice few dashes |
Canola Oil Sesame Oil Rice Vinegar Soy Sauce Sugar Ginger – finely minced Hot Pepper Sauce |
• Whisk together the canola oil, sesame oil, vinegar, soy sauce sugar, ginger and hot pepper sauce until the sugar is dissolved.
VEGETABLES
| ½ lb. 12 oz. 6 whole 1 cup 1 Tbsp |
Green Beans (tender young) – cut diagonally into 2″ lengths Asian-style Noodles or Vermicelli Scallions – cut diagonally into 1″ pieces Fennel or Celery – thinly sliced Sesame seeds – lightly toasted |
• Steam the green beans until tender, about 5 min.
• Quickly rinse in cold water to maintain the lush green colour.
• Bring the water back to a rapid boil and cook the noodles until tender but not mushy, according to package ..directions. If there are no directions, start testing after 2 minutes. Drain and rinse the noodles in cold water.
COMBINE
• Toss the noodles with the dressing in a large salad bowl.
• Add the green beans, scallions, and fennel and toss again.
• Sprinkle with sesame seeds.