Servings: four to six as a side dish.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Delicious!! I adapted this to what I had on hand with no problem: No bean sprouts, mint, or cucumber; some ginger bar syrup instead of ginger root; rice vermicelli instead of flat noodles; sriracha instead of garlic and hot chile. I blanched the grated carrots first, and I threw in a few extras: chicken breast, julienned, then boiled; a thinly sliced spring onion, a handful of chopped fresh cherry tomatoes, and a drained can of whole green beans. And a tip: to chop the peanuts, put them in a freezer bag and pound with something heavy.
Absolutely delicious. Will make it over and over again. Very refreshing.
Moveable Feast did not go to New York this season, but we couldn't skip the Big Apple completely! In this web-only episode, chef Francis Derby and cookbook author Aliya LeeKong…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?