NOODLES WITH SNOW PEAS AND BOK CHOY WITH SOY-ORANGE DRESSING
Steps:
- FOR SALAD: Soak mushrooms in boiling water until softened, about 30 minutes. Remove stems and cut caps into thin strips. Cook snow peas, bok choy, and green onions in large pot of boiling water 1 minute. Drain and cool under cold water. If using fresh Chinese noodles, cook for 1 minute in another large pot of boiling water. If using dried vermicelli cook as directed on the package. Drain noodles and cool under cold running water. Combine noodles, mushrooms, cooked vegetables, bean sprouts and cilantro in large bowl. FOR DRESSING: Whisk all ingredients except oils in another large bowl. Gradually whisk in the oils until blended. Toss salad with enough dressing to coat well. Sprinkle with sesame seeds and serve. DO-AHEAD TIP: Can be made up to 1 day ahead. Cover and refrigerate. cooking.com by Bruce Aidells
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909plmi0 alessandro
[email protected]This dish is so versatile. You can add or remove ingredients to suit your taste. I sometimes add bell peppers, mushrooms, or broccoli.
Nurisky De humble
[email protected]This recipe is a great way to use up leftover chicken. I usually make a big batch of chicken on the weekend, and then I use it in this recipe throughout the week.
Rebecca Patterson
[email protected]I love the combination of flavors in this dish. The sweetness of the snow peas and carrots, the tanginess of the dressing, and the savoriness of the chicken all come together perfectly.
Samikshya Regmi
[email protected]This recipe is so easy to make, it's perfect for a weeknight meal. I usually have all of the ingredients on hand, so it's a lifesaver on busy nights.
Shafqat Sheri
[email protected]I made this recipe for a potluck and it was a hit! Everyone raved about how delicious it was.
Pakistan property dealr
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the crispy snow peas and the sweet-tangy dressing.
Naz FF
[email protected]I'm not a vegetarian, but I often make this recipe without the chicken. It's still very flavorful and satisfying.
Dan Bohara
[email protected]I used a store-bought soy-orange dressing for this recipe. It was still delicious, but I think it would be even better with homemade dressing.
Kahniur akter Miraj Rare
[email protected]I added some tofu to this recipe for extra protein. It was a great addition! The tofu soaked up the flavors of the dressing and vegetables perfectly.
Ashi khan389
[email protected]I made this recipe with brown rice noodles instead of regular noodles. It was just as good! The brown rice noodles gave the dish a more hearty texture.
Enma Rodas
[email protected]I'm not a huge fan of bok choy, but I decided to try this recipe anyway. I'm glad I did! The bok choy was surprisingly good, and the overall dish was very flavorful.
Mabatho Maqhosana
[email protected]This recipe is a great way to use up leftover vegetables. I had some snow peas and bok choy that were about to go bad, so I decided to give this recipe a try. It turned out great! The vegetables were cooked perfectly and the dressing was delicious.
Odur Daniel
[email protected]I made this dish for a dinner party and it was a huge success! Everyone loved the combination of flavors and textures. I especially liked the crispy snow peas and the tangy soy-orange dressing.
doge780
[email protected]This recipe was a hit with my family! The flavors were amazing, and the dish was so easy to make. I'll definitely be adding it to my regular rotation.