Number Of Ingredients 20 Steps:
Make dressing: 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. 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 sauté mushrooms, stirring frequently, until just tender, about 5 minutes. On a platter chill mushrooms in one layer 15 minutes, or until cool. In a saucepan bring 6 cups water to a boil and remove pan from heat. Stir in noodles and soak 15 minutes. Drain noodles well in a colander and with scissors cut into 6-inch lengths. While noodles are soaking, cut cabbage crosswise into fine shreds and snow peas diagonally into slivers. Cut bell pepper into julienne strips. In a large bowl toss together noodles, mushrooms, bell peppers, carrots, scallions, and dressing. Serve salad sprinkled with sesame seeds.
Time 15m Yield 10 servings. Number Of Ingredients 12 Steps:
In a large bowl, combine the first seven ingredients. In a small bowl, combine the vinegar, oil, garlic, salt and pepper until blended. Pour over bean mixture; toss gently to coat. Cover and refrigerate for at least 4 hours.
Yield 4 serving(s) Number Of Ingredients 10 Steps:
Bring a pot of water to boil. Pour over the vermicelli. Let it sit for a few minutes until it softens and becomes translucent. Drain water and rinse with cold water. Allow to drain. In a small bowl, mix the lime juice, fish sauce and sugar. Microwave for 30 seconds. Stir to finish dissolving the sugar. Add the sesame oil. In a serving bowl, combine the noodles, sauce, peanuts, scallions, carrot, cilantro and mint. Mix well to combine. Taste for seasoning and correct. For a spicy version, mince a jalapeno and add to taste to the sauce to before microwaving.
Yield Makes 4 servings Number Of Ingredients 15 Steps:
Place noodles in a large bowl and add boiling water to cover. Let noodles soak until tender but not mushy, 15-20 minutes; drain. Rinse under cold water and drain well. Whisk garlic, fish sauce, lime juice, vinegar, sugar, ginger, and pepper in another large bowl. Add daikon, cucumber, and carrots; toss to combine. Let sit 10 minutes. Add noodles, oil, half of cilantro, and half of peanuts to bowl; toss to combine. Top salad with remaining cilantro and peanuts. DO AHEAD: Vegetables can be pickled 2 days ahead. Cover and chill.
