Savory Chinese Rice Noodle Salad

• 5 cups water
• 5 ounces mung bean sprouts
• 6 ounces rice noodles uncooked, gluten-free if desired
• 1 teaspoon canola oil
• 1 clove garlic
• 1/2 teaspoon salt
• 1/2 teaspoon sesame oil
• 3 ounces cucumber
• 2 tablespoons red wine vinegar
• 1 teaspoon soy sauce gluten-free if desired
• 3 tablespoons broth spice
• 1 tablespoon chili oil

1. Add water in a saucepan. Bring it to a rolling boil. Add bean spouts and count for 5 seconds.
2. Use a pasta ladle to transfer the bean spouts from the hot water to a colander, rinse with cold water immediately, set aside.
3. Add uncooked noodles to the saucepan. Cook for 7 minutes and stir occasionally. Or follow the package instructions.
4. Rinse the noodles with cold water in a colander. Place in the mixing bowl. Add canola oil and toss gently.
5. While noodles are cooking, mash garlic with a knife or cheese grater. Place in a bowl. Add a pinch of salt and sesame oil.
6. Cut cucumber into strips, approximately 1/8 inch thick and 3 inches long.
7. 7.tombine all ingredients and gently toss. Serve immediately.
8. Notes: 1.tf the rice noodles are cooked in advance, slightly warm them up in microwave oven before adding all the other ingredients.n.tecipes for the spice broth and chili oil are available on http://lightorangebean.com

water, bean sprouts, rice noodles, canola oil, clove garlic, salt, sesame oil, cucumber, red wine vinegar, soy sauce, broth spice, chili oil

Taken from www.yummly.com/recipe/Savory-Chinese-Rice-Noodle-Salad-973019 (may not work)