Sesame seasoned greens with rice vermicelli

2 Servings

Ingredients

Quantity Ingredient
2 quarts Water
5 ounces Rice vermicelli
½ teaspoon Honey
1¼ teaspoon Light sesame oil; divided use
¼ teaspoon Red pepper flakes
1½ teaspoon Fish sauce; divided use
2 teaspoons Rice vinegar; plus
1 tablespoon Rice vinegar
2 teaspoons Minced peanuts; divided use
1 bunch Swiss chard; prepared
½ cup Coarsely grated carrot
1 Green onion; cut into 2\" pieces and thinly sliced lengthwise

Directions

Prep time: 15 minutes; cook: 10 minutes Chard Prep. Rinse well. Remove stems and spines. Cut leaves lengthwise into strips about ¼-inch wide (makes about 2 cubs) Bring water to a boil and add vermicelli. Remove from heat; let stand for 5 minutes and drain.

In a small bowl, stir together honey, ¼ teaspoon oil, pepper flakes, ½ teaspoon fish sauce, 2 teaspoons rice vinegar and 1 teaspoon peanuts. Set aside.

To prepare chard, warm remaining oil in a large skillet over medium heat; add greens and turn constantly until they begin to wilt. Add remaining fish sauce and vinegar; continue turning until greens are soft and dark green.

Remove from heat.

Place equal portions of vermicelli in 2 bowls, top with carrot, green onion and greens. Drizzle ssuce over dish and sprinkle with remaining peanuts.

Per serving (2 cups): 333 Calories, 11% fat (4.1g); 84% carbs; 5% protein.

>recipe from SHAPE Cooks Spring 1998. >form kitpath to eatlf cookbooks on 98Feb

Notes: LUNCH MENU: This salad, an orange, iced tea. Ethel W. Brennan is a food writer and cookbook author; occasionally she writes/edits for the San Francisco Chrinicle.

Recipe by: Ethel W. Brennan for SHAPE Posted to EAT-LF Digest by KitPATh <phannema@...> on Feb 16, 1998

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