Name: Asian Salad Wraps
Yield: 9 servings
Ingredients: 1/4 cup plus 3 tablespoons hoisin sauce; 1/4 cup fresh lime juice; 3 tablespoons soy sauce; 3 tablespoons toasted sesame seeds; 2 tablespoons mild Asian chile oil; 1 tablespoon Asian fish sauce; 1 tablespoon packed light-brown sugar; 4 ounces thin, dried rice-stick noodles; 2 tablespoons fresh cilantro leaves, coarsely chopped; 18 round rice-paper wrappers (6 inches in diameter); 1 head green-leaf lettuce, leaves separated, inner stalks of leaves cut out; 1/2 small red bell pepper, julienned; 1/2 small yellow bell pepper, julienned; 1 small jicama (about 12 ounces), peeled and julienned; 2 medium carrots, peeled and julienned; 1 package (3 1/2 ounces) enoki mushrooms; 3 1/2 ounces pea shoots (about 2 cups), trimmed; 18 fresh chives

These chive-tied bundles are filled with matchstick-sliced vegetables and soft sesame noodles. No utensils are needed -- just grab one and enjoy.

Source: Martha Stewart Living, June 2005

9 Makes 18

Servings Yield

Ingredients

Directions

1. Whisk together hoisin sauce, lime juice, soy sauce, toasted sesame seeds, Asian chile oil, fish sauce, and brown sugar in a medium bowl.
2. Cook noodles according to package instructions; drain. Combine noodles, hoisin mixture, and cilantro in a large bowl; toss. Let stand at room temperature, tossing occasionally, 15 minutes.
3. Soak 1 rice-paper wrapper in a bowl of hot water until softened, 30 seconds to 1 1/2 minutes. Lay the wrapper flat on a paper towel or a piece of parchment paper. Cover with another paper towel or piece of parchment paper. Repeat with 2 more wrappers. Lay the wrappers flat on a clean work surface.
4. Place 1 lettuce leaf (or part of a leaf) on top of 1 wrapper so that the top edge of the leaf extends over top edge of wrapper. Top with a mix of bell peppers, jicama, carrots, mushrooms, and pea shoots. Place a small amount of the marinated noodles on top of the vegetables.
5. Fold the bottom two-thirds of the wrapper up over the filling. Fold 1 side over the filling and roll up tightly, being careful not to tear the wrapper. Gently tie a chive around the middle of the wrap to hold it together. Transfer to a large platter; cover with a damp paper towel. Repeat with remaining wrappers and filling, working 3 at a time.
6. Refrigerate in an airtight container (or store in a chilled cooler) up to 2 hours until ready to serve.

Cook's Notes

To julienne the vegetables, cut them into thin matchstick-size pieces using a sharp knife or a mandoline. Refrigerate them in an airtight container until ready to use, up to three hours.