Ginger Plum Noodle Toss

• 4 ounces dried mung bean noodles(cellophane)e
• 4 Santa Rosa plums, each cut into 8 slices
• 1 avocado, sliced
• 2 tablespoons chopped red onion
• 2 tablespoons minced crystallized ginger
• 2 tablespoons snipped cilantro
• 2 tablespoons plum sauce (I use Lee Kum Kee)
• 1 tablespoon lime juice
• 1 tablespoon sesame oil
• 1/4 teaspoon crushed red pepper
• 2 tablespoons pickled ginger strips

1. Soak the bean noddles in warm water to cover for 10 minutes or till pliable;drain.
2. Cook the noodles in boiling water till the noodles expand and appear glasslike, about 2 minutes.
3. Drain the noodles, rinse with cold water and drain again then cut into 4 inch lengths.
4. Place the noodles in a large bowl along with the plums, avocado, onion, ginger, cilantro.
5. Whisk together the plum sauce, lime juice, oil and crushed pepper till well mixed.
6. Lightly toss the plum sauce with the noodle and plum mixture.

bean noodlescellophanee, santa, avocado, red onion, ginger, cilantro, plum sauce, lime juice, sesame oil, red pepper, ginger strips

Taken from food52.com/recipes/6117-ginger-plum-noodle-toss (may not work)