Prime Time International



Bean-Thread Noodle & Vegetable


For dressing:
  • 1/2 cup soy sauce
  • 1/3 cup water
  • 1 tablespoon cornstarch
  • 1 tablespoon sugar
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons Sherry
  • 1 tablespoon distilled vinegar
  • 1 tablespoon grated peeled fresh gingerroot
  • 2 garlic cloves, minced
  • 1 1/2 teaspoons Asian sesame oil
For salad:
  • 1 pound fresh shiitake mushrooms
  • 1 tablespoon vegetable oil
  • 1/2 pound bean-thread (cellphone) noodles
  • 1 1/2 pounds Napa cabbage (about ½ medium head) 1/4 pound snow peas, trimmed
  • 1 large Prime Time red bell pepper
  • 2 cups finely shredded carrot (about 3)
  • 4 scallions, sliced thin
  • 1 teaspoon sesame seeds, toasted golden


Make dressing:
  1. In a small saucepan stir together all dressing ingredients except sesame oil until cornstarch is dissolved. Bring dressing to a boil, stirring, and simmer, stirring constantly, 1 minute. Cool dressing completely and stir in sesame oil. Dressing may be made 2 days ahead and chilled, covered.
  2. Discard mushroom stems and cut caps into thin slices. In a large non-stick skillet heat vegetable oil over moderately high heat until hot but not smoking and saute mushrooms, stirring frequently, until just tender, about 5 minutes. On a platter chill mushrooms in one layer 15 minutes, or until cool.
  3. In a saucepan bring 6 cups of water to a boil and remove pan from heat. Stir in noodles and soak 15 minutes. Drain noodles well in colander and with scissors cut into 6-inch lengths.
  4. While noodles are soaking, cut cabbage crosswise into fine shreds and snow peas diagonally into slivers. Cut bell pepper into julienne strips.
  5. In a large bowl toss together noodles, mushrooms, bell peppers, carrots, scallions, and dressing. Serve salad sprinkled with sesame seeds.