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Chinese Lentil and Noodle Salad

1 cup lentils -- rinsed
2 cups water
1/3 cup seasoned rice vinegar
2 tablespoons peanut oil
2 tablespoons soy sauce
1 tablespoon fresh ginger -- grated
1 tablespoon sesame oil
1 clove garlic -- minced
6 ounces uncooked linguine
2 quarts boiling water
3/4 cup green onions -- chopped
1 cup waterchestnuts -- sliced
1 cup pea pods
1/4 cup Chinese parsley -- chopped

Place lentils in a medium saucepan with the water; bring to a boil. Reduce heat, cover and simmer 10 to 12 minutes, or until lentils are barely tender. Drain, if necessary, and place in a medium bowl.

Combine vinegar, oil, soy sauce, ginger, sesame oil, and garlic. Pour over lentils. Cover and chill while preparing linguine.

In a large saucepan, cook the linguine in boiling water until it reaches the desired tenderness. Drain well, and rinse with cold water. Stir linguine into the lentils along with the remaining ingredients. Chill several hours before serving to blend flavors.

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