About 2 1/2 ounces mung bean noodles
1 cucumber, seeded and julienned
6 scallions, including a little of the greens, thinly sliced diagonally
1/4 cup Japanese rice vinegar
2 teaspoons roasted peanut oil (I used dark sesame oil)
1 1/2 teaspoons honey
salt
1 tablespoon finely chopped ginger
1 jalapeno chile, seeded and finely diced
Several red dulse "leaves," soaked in water for 5 minutes
1/4 cup chopped cilantro
1/2 cup chopped roasted peanuts
Cover the mung bean noodles with boiling water and let stand until softened, about 5 minutes. Drain and put them in a bowl with the cucumber, and scallions.
Whisk the vinegar, oil, honey, and a pinch of salt together, then add the ginger and chile. Pour over the noodles and toss well.
Drain the dulse, coarsely chop, and add it to the noodles with the cilantro and most of the peanuts. Toss again and serve with the remaining peanuts sprinkled over the top.
Makes 4 servings.
Posted on gourmet-garden-of-spicy-vegetarian-eatin by: "AJ"
Fri May 9, 2008 5:31 pm (PDT) adapted for the Green Cleanse