Preparation:
1. Cook noodles according to package directions. 2. Use non stick-pan or non-stick wok and put 1/8 cup of sesame oil in pan. Drizzle Teriyaki Sauce. Toss noodles as they cook, coating them evenly with sauce. Add the remaining sesame oil. Let the noodles get crispy but not burnt. 3. Marinate carrots and celery mixture in Japanese Vinaigrette. 4. Plate presentation: Place noodles in center of platter or big bowl. Place crispy fresh bean sprouts on top followed by marinated celery, carrots, and red bell pepper. Place broccoli on surrounding noodles. Garnish with cilantro and scallion rings. |
