Asian Noodle Salad

Ingredients:

1 1/2 cups cooked cellophane noodles

1 cup (about 4 ounces0 drained canned whole baby corn ears

1/2 cup drained canned straw or button mushrooms

1/4 cup each broccoli florets, sliced carrots, Chinese pea pods (snow peas), stem ends and string removed, and green or wax beans, blanched

1/4 cup each red or yellow bell pepper strips and diagonally sliced scallions (green onions)

2 tsp each rice vinegar and teriyaki sauce

1 1/2 tsp peanut or vegetable oil

1/2 tsp Chinese sesame oil

1/8 tsp grated pared ginger root

1 small garlic clove, mashed

Method

• In medium salad bowl combine noodles and vegetables.

• Using a fork, in cup or small bowl combine remaining ingredients and stir to combine.

• Pour dressing over noodle-vegetable mixture and toss to coat.

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