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Ingredients Jump to Instructions ↓

  1. 1/2 cup 46g / 1.6oz Almonds - sliced or slivered

  2. 2 tablespoons 30ml Sesame seeds

  3. 1 Broccoli stalk - chopped

  4. 3/4 lb 340g / 11oz Bean sprouts

  5. 2 cups 474ml Fresh mushrooms - sliced

  6. 2 Green onions - chopped

  7. 1/4 cup 27g / 1oz Sunflower seeds

  8. 2 cups 474ml Chow mein noodles

  9. Dressing

  10. 1/2 cup 118ml Vegetable oil

  11. 3 tablespoons 45ml Rice vinegar

  12. 2 tablespoons 30ml Light soy sauce

  13. 1 tablespoon 15ml Granulated sugar

  14. 1 1/2 teaspoons 7 1/2ml Sesame oil

  15. 1 Garlic clove - minced

  16. 1/2 teaspoon 2 1/2ml Pepper

  17. Salt

Instructions Jump to Ingredients ↑

  1. In skillet, toast almonds and sesame seeds over medium heat, stirring occasionally, for about 8 minutes or until fragrant. Set aside.

  2. In large bowl, combine broccoli, bean sprouts, mushrooms, onions and sunflower seeds. Add toasted almonds and sesame seeds. (Salad can be prepared to this point, covered and refrigerated for up to 4 hours.)

  3. Dressing: In small bowl, whisk together vegetable oil, rice vinegar, soy sauce, sugar, sesame oil, garlic and pepper. Season with salt to taste. (Dressing can be made ahead of time and refrigerated for up to 4 hours.)

  4. Toss dressing with broccoli mixture. Sprinkle chow mein noodles over top.

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