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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 Packung | (8.75 oz) soba noodles |
| 1 klein | Carrot shredded in long strands |
| 1 klein | Daikon shredded in long strands |
| 6 | Leaves romaine lettuce torn |
| 6 | Leaves red leaf lettuce torn |
| 1 | red bell pepper sliced |
| 1 | Yellow bell pepper; sliced |
| 1/2 Packung | (8 oz size) fried tofu sliced |
| 1 Dose | (8 oz) water chestnuts sliced |
| 1 Dose | Mandarin orange wedges (11 oz), drained |
| 1 Dose | (20 oz) lychees; drained and cut into quarters |
| 1/4 Tasse | Toasted sesame seed |
| 1/2 Tasse | brown sugar |
| 1 Teelöffel | salt |
| 1 Teelöffel | pepper |
| 1/4 Tasse | salad oil |
| 1/2 Tasse | lime juice |
| 6 Esslöffel | Mirin |
| 1 Tasse | rice vinegar |
| 1/2 Tasse | Tamari (or shoyu) |
| 4 Teelöffel | sesame oil |
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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.
Guest Demonstrator: Paul Onishi
Reprinted with permission from: The Electric Kitchen & Hawaiian Electric Company, Inc.
[Meal-Master compatible format by Karen Mintzias]
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