Maifun noodles are the main ingredient in this Asian noodle salad recipe. Maifun is a versatile Asian noodle made from rice flour and found in a variety of Asian recipes. The recipe satisfies the palate at every level. The dressing, a combination of ginger, garlic, soy, vinegar and brown sugar, gives the salad a sweet, tangy, yet salty flavor. The addition of julienned vegetables gives the dish a nice crunchy texture that contrasts with the noodles' softness. For a spicy touch, add a tablespoon of cayenne to the noodle salad. To make the dish heartier, add sliced chicken or tofu.
Instructions
1. Soak the Mai Fun noodles in a bowl of cold water for 15 minutes. While the noodles are soaking, julienne the cabbage, carrots and bell peppers. Mince garlic, and cut green onion into small pieces. Shred the ginger with a cheese grater.
2. Drain the noodles and boil for about 10 minutes until the noodles are softened. While noodles are boiling, prepare the dressing. Combine soy sauce, rice wine vinegar, brown sugar, garlic, ginger and black pepper. The salad is lightly dressed, so if you prefer heavier dressing, increase the soy sauce and vinegar by a half cup each and the brown sugar by another tablespoon.
3. When the noodles are finished boiling, drain and allow to cool for 15 to 20 minutes in a large bowl. After the noodles have cooled, add all the vegetables and toss in the dressing. Top with a few sprinkles of sesame seeds. Refrigerate until serving. Taste bests cold.
Tags: brown sugar, Asian noodle, noodle salad, vinegar brown, vinegar brown sugar