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Jim Coleman Recipes

Rice Noodle Cannelloni Stuffed with a Stir Fry of Asian Vegetables Served with a Warm Soy Tomato Vinaigrette

For this recipe you will need:

  • 1 Bag Rice Noodles
  • 1 pound Bean Sprouts
  • 1 package of tofu, cut into 4 pieces (strips)
  • 4 tablespoons scallions, chopped
  • 15 snow peas
  • 1 zucchini, julienne
  • 2 green or red bell peppers, julienne
  • 1 small onion, sliced thin
  • 2 tablespoons garlic, chopped fine
  • 1 teaspoon white pepper
  • 2 tablespoons oyster sauce
  • 3 tablespoons cilantro, chopped

To prepare this recipe:

Open bag of rice noodles and unfold to form a "sheet." Toss all ingredients together except the tofu. Spread the mixture out on top of the rice noodle sheet and line the strips of tofu on the rice noodles. Roll the rice noodles up to form a cylinder. Steam for 8 to 10 minutes.

Warm Soy and Tomato Vinaigrette

For this recipe you will need:

  • 4 tomatoes, chopped
  • 1 tablespoon tomato paste
  • 1 teaspoon honey
  • 3/4 cup soy sauce
  • 1 cup water
  • 2 cups extra virgin olive oil

To prepare this recipe:

In a medium sauce pot bring the ingredients, except the oil, to a simmer and mix well. Let cool. Whisk in the oil and serve warm.



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