Cellophane Noodles With Peanut Sauce |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Made Dib's recipe for Chicken Cellophane Noodle Salad With Peanut Dressing, but changed it significantly to fit ingredients I had and to make it as side. The result was so good I want to post it for safe keeping. My thanks to Dib's! Ingredients:
5 ounces uncooked cellophane noodles |
1 cup carrot, cut into matchsticks |
1/2 cup red pepper, sliced thin |
2 tablespoons cilantro, chopped |
1/4 cup water |
1/4 cup soy sauce |
2 tablespoons chunky peanut butter |
2 tablespoons brown sugar, packed |
2 tablespoons rice vinegar |
2 teaspoons minced ginger |
1 tablespoon canola oil |
1/4 teaspoon crushed red pepper flakes |
1/4 teaspoon five-spice powder |
1/2 teaspoon garlic powder |
Directions:
1. Place a medium pot of water on the stove to boil.
2. Once the water boils, add the bean threads and carrots. Boil for one minute and then let stand for 10 minutes until the threads are transparent.
3. While the bean threads are cooking, make the sauce.
4. Combine the water, soy sauce, peanut butter, brown sugar, rice vinegar, ginger, oil, red pepper flakes, five-spice powder and garlic powder in a medium bowl and whisk.
5. Drain bean threads and carrots and toss with the sauce.
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