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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 package soba noodles -- (8 3/4 oz)

  3. 1 small carrot -- julienne

  4. 1 small daikon -- julienne

  5. 6 leaves romaine lettuce -- torn

  6. 6 leaves red leaf lettuce -- torn

  7. 1 red bell pepper -- sliced

  8. 1 yellow bell pepper -- sliced

  9. 1/2 package fried tofu -- sliced (8 oz size)

  10. 1 can water chestnuts -- sliced (8 oz)

  11. 1 can mandarin orange wedges

  12. -- (11 oz), drained 1 can lychees -- drained (20 oz)

  13. -- and cut into -- quarter 1/4 cup toasted sesame seed

  14. 1/2 cup brown sugar

  15. 1 teaspoon salt

  16. 1 teaspoon pepper

  17. 1/4 cup salad oil

  18. 1/2 cup lime juice

  19. 6 tablespoons mirin

  20. 1 cup rice vinegar

  21. 1/2 cup tamari -- (or shoyu)

  22. 4 teaspoons sesame oil

Instructions Jump to Ingredients ↑

  1. Cook soba noodles according to package directions, rinse, drain and cool. In a large bowl, toss noodles with carrot and daikon. Put lettuce on large serving platter. Top with noodle mixture, peppers, tofu, water chestnuts, mandarin oranges, and lychees. Chill until ready to serve. To make dressing, combine the remaining ingredients; mix well. Serve with salad. Makes 10 to 12 servings.

  2. Guest Demonstrator: Paul OnishiCHERRY BLOSSOM FESTIVAL RECIPES (FEBRUARY 1995)

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