member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Patricia Lewis      

Recipe Categories:

    Ginger & Bok Choy Noodle Salad


    Source of Recipe


    Australian Womens Weekly Cook Book


    Recipe Introduction


    Australian Womens Weekly Cook Books in Australia are very popular. They have easy to do recipes plus ingredients that you can easily purchase. I served this recipe at my Son's 30th Birthday.


    List of Ingredients


    • 375 gram packet fresh thin egg noodles
    • 400 grams broccoli
    • 150g sugar snap peas
    • 1 medium red pepper
    • 1 medium yellow pepper
    • 150 grams oyster mushrooms
    • 1 tablespoon light olive oil
    • 1 bunch (70 grams) bok choy
    • 1 cup (80 grams) bean sprouts
    • 1 tablespoon grated fresh ginger
    • 1/2 cup (125ml) light olive oil (extra)
    • 1/3 cup (80ml) light soy sauce
    • 1 tablespoon white vinegar


    Instructions


    1. Cook broccoli - but not too much. You want it crunchy.
      Chop.
    2. Cook sugar peas seperately.
    3. Cut peppers into strips.
    4. Cut oyster mushrooms in half lengthwise.
    5. Shred bok choy.
    6. Add noodles to pan of boiling water. Cook until tender, rinse under cold water.
    7. Heat oil in pan, add bok choy, cook stirring until welted; cool.
    8. Combine noodles, vegetables and sprouts in a large bowl. Mix well.
    9. Combine ginger, extra olive oil, sauce and vinegar. Mix well.
    10. Toss dressing through salad.
    11. Can be made ahead and stored covered in fridge.


    Final Comments


    This recipe serves 10. I like to keep the vegetables crispy. The Australian tablespoon is 1 teaspoon larger than the American tablespoon.

 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |