 | | | Steamed Asian-Flavored Broccoli and Cauliflower Salad with Rice Noodles Ingredients 2 cups broccoli florets
2 cups cauliflower florets
1 tablespoon soy sauce
1 teaspoon minced garlic
1 teaspoon minced ginger
1 teaspoon minced green onions (white parts only)
1/2 teaspoon Chinese hot mustard
1/2 teaspoon oyster sauce
1/4 cup rice wine vinegar
1/4 teaspoon crushed
red pepper flakes
1/2 teaspoon salt
1/4 cup peanut, safflower,canola or vegetable oil
1 tablespoon sesame oil
14 ounces thin rice noodles, reconstituted in warm water
1 cup julienned carrots
1/2 cup julienned red bell pepper
4 ounces canned sliced water chestnuts
1/2 cup toasted chopped peanuts
1 tablespoon toasted sesame seeds
2 tablespoons chopped fresh cilantro Directions - Pour water in the base of the steamer and place the broccoli in one basket and the cauliflower in another.
- Set the lid on top of the steamer and set the timer for 8 minutes for crisp-tender.
- When the timer goes off, remove the lid and place the broccoli and cauliflower on a sheet pan to cool.
- Combine the soy sauce, garlic, ginger, green onions, mustard, oyster sauce, rice wine vinegar, crushed red pepper, and salt in a medium bowl.
- Whisk to blend. Gradually whisk in the peanut oil and sesame oil until emulsified.
- Drain the noodles from the water, being sure to remove as much water as possible.
- Place the drained noodles in a large bowl and add the broccoli, cauliflower, carrots, bell peppers and water chestnuts to the bowl.
- Pour the vinaigrette over the noodles and vegetables, and add the peanuts, sesame seeds, and cilantro to the bowl.
- Toss well and serve at room temperature.
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