Ingredients

For dressing

1/2 cup soy sauce

　　1/3 cup water

　　1 tablespoon cornstarch

　　1 tablespoon sugar

　　3 tablespoons fresh lemon juice

　　2 tablespoons Sherry

　　1 tablespoon distilled vinegar

　　1 tablespoon grated peeled fresh gingerroot

　　2 garlic cloves, minced

　　1 1/2 teaspoons Asian sesame oil

　　1 pound fresh shiitake mushrooms

　　1 tablespoon vegetable oil

　　1/2 pound bean-thread (cellophane) noodles

　　1 1/2 pounds Napa cabbage (about 1/2 medium head)

　　1/4 pound snow peas, trimmed

　　1 large red bell pepper

　　2 cups finely shredded carrot (about 3)

　　4 scallions, sliced thin

　　1 teaspoon sesame seeds, toasted golden

　　

Make dressing:

Step 1

In a small saucepan stir together all dressing ingredients except sesame oil until cornstarch is dissolved. Bring dressing to a boil, stirring, and simmer, stirring constantly, 1 minute. Cool dressing completely and stir in sesame oil. Dressing may be made 2 days ahead and chilled, covered.

　　

Step 2

Discard mushroom stems and cut caps into thin slices. In a large non-stick skillet heat vegetable oil over moderately high heat until hot but not smoking and sauté mushrooms, stirring frequently, until just tender, about 5 minutes. On a platter chill mushrooms in one layer 15 minutes, or until cool.

　　

Step 3

In a saucepan bring 6 cups water to a boil and remove pan from heat. Stir in noodles and soak 15 minutes. Drain noodles well in a colander and with scissors cut into 6-inch lengths.

　　

Step 4

While noodles are soaking, cut cabbage crosswise into fine shreds and snow peas diagonally into slivers. Cut bell pepper into julienne strips.

　　

Step 5

In a large bowl toss together noodles, mushrooms, bell peppers, carrots, scallions, and dressing. Serve salad sprinkled with sesame seeds.

　　

Nutrition Per Serving

Each serving about 400 calories and 7 grams fat (16% calories from fat).

　　#### Nutritional analysis provided by Gourmet