Next, put the sprouts in the water and cook them for about 30 seconds. Pour them into a colander, rinse them with cold water, and lay them on a clean kitchen towel to dry. Roast the sesame seeds in a pan until they are lightly colored and smell toasty.
If the noodles have been refrigerated, allow them to come to room
temperature; then toss them with the eggplant strips and half the sesame seeds. Mound them on a platter, distribute the carrots, snow peas, and mung bean sprouts over the noodles, and garnish with the remaining sesame seeds and the leafy branches of cilantro.
Present the salad like this, layered and laced with the colorful garnishes, either on a single large platter or on individual plates. Once served, guests can toss the noodles and vegetables together to thoroughly mingle the different colors, textures, and tastes.
Chinese pasta salad
1 1/2
cups
Snow peas
250
grams
Rice vermicelli
|