REC's Notes:
Expand4 ounces dried mung bean noodles(cellophane)e Ask a question about this ingredient
4 Santa Rosa plums, each cut into 8 slices Ask a question about this ingredient
1 avocado, sliced Ask a question about this ingredient
2 tablespoons chopped red onion Ask a question about this ingredient
2 tablespoons minced crystallized ginger Ask a question about this ingredient
2 tablespoons snipped cilantro Ask a question about this ingredient
2 tablespoons plum sauce (I use Lee Kum Kee) Ask a question about this ingredient
1 tablespoon lime juice Ask a question about this ingredient
1 tablespoon sesame oil Ask a question about this ingredient
1/4 teaspoon crushed red pepper Ask a question about this ingredient
2 tablespoons pickled ginger strips Ask a question about this ingredient
Soak the bean noddles in warm water to cover for 10 minutes or till pliable;drain.
Ask a question about this stepCook the noodles in boiling water till the noodles expand and appear glasslike, about 2 minutes.
Ask a question about this stepDrain the noodles, rinse with cold water and drain again then cut into 4 inch lengths.
Ask a question about this stepPlace the noodles in a large bowl along with the plums, avocado, onion, ginger, cilantro.
Ask a question about this stepWhisk together the plum sauce, lime juice, oil and crushed pepper till well mixed.
Ask a question about this stepLightly toss the plum sauce with the noodle and plum mixture.
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Kim is a pastry chef & author of the award-winning whole grain baking book Good to the Grain.
Thanks for this recipe- I canned up a bunch of plum sauce last summer and want to do something special with it rather than just spread it on bread (although that has been quite a treat too!). This recipes looks like just the ticket. I think I'll make it to do something special for my sister's bachelorette party.