Asian Noodle Salad

Name: Asian Noodle Salad
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons soy sauce; 1 tablespoon olive oil; 2 -3 cups mixed vegetables; 6 ounces bean thread noodles (cellophane); 1/2 cup sliced scallion; 1 tablespoon minced garlic; 1 tablespoon minced peeled fresh gingerroot; 1 1/2 cups vegetable broth (or water T. vegetarian chicken soup powder); 1 tablespoon vegetarian chicken soup mix; 1 tablespoon soy sauce; 1 teaspoon sugar

Submitted by Anglo Mama in Israel

"Fast and easy! Note: Don't allow the noodles to sit too long in the water or they start to dissolve."

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Ready In:: 40mins
Ingredients:: 11
Serves:: 4

ingredients

2 tablespoons soy sauce
1 tablespoon olive oil
2 -3 cups mixed vegetables
6 ounces bean thread noodles (cellophane)
¹⁄₂ cup sliced scallion
1 tablespoon minced garlic
1 tablespoon minced peeled fresh gingerroot
1 ¹⁄₂ cups vegetable broth (or water T. vegetarian chicken soup powder)
1 tablespoon vegetarian chicken soup mix
1 tablespoon soy sauce
1 teaspoon sugar

directions

In a large bowl, soak the noodles in boiling water until soft and pliable.
In the meantime, in a large nonstick pan, saute ginger, scallions and garlic in 1 T. olive oil and 2 T. soy sauce.
Add vegetables and continue to saute until the vegetables are bright.
Drain the noodles and add to the vegetable mix and stir well.
Add the broth, the 1 T. soy sauce (or more if you like it) and the sugar and simmer the mixture, stirring occasionally for 3-5 minutes or until the noodles have absorbed the liquid.
Serve hot or cold.