Gingered Almond Broccoli Salad with Cellophane Noodles
| Yield: | 1 servings |
| Categories: |
| FOR THE SALAD | ||
| 1 | tb | Peanut oil |
| 1 | tb | Grated fresh ginger |
| 1 | Finely sliced red birdseye chilli | |
| 4 | Cloves garlic; minced | |
| 4 | Spring onions; minced | |
| 500 | g | Broccoli florets**; trimmed |
| 10 | Fresh shiitake mushrooms; sliced | |
| 200 | g | Baby corn |
| 3 | tb | Soy sauce |
| 3 | tb | Mirin; (sweet Japanese |
| ; wine) | ||
| 2 | tb | Rice vinegar |
| 1 | Cos lettuce; shredded | |
| 120 | g | Blanched almonds; toasted |
| FOR THE NOODLES | ||
| 100 | g | Dried cellophane noodles |
| 2 | tb | Fish sauce |
| 2 | tb | Rice vinegar |
| 2 | tb | Mirin |
| 1 | ts | Palm or brown sugar |
| 1/2 | c | Chopped fresh coriander |
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