savory chinese rice noodle salad
http //lightorangebean.com/savory chinese rice noodle salad/
water, mung bean sprouts, rice noodles, canola oil, garlic, salt, sesame oil, cucumber, red wine vinegar, soy sauce, broth, chili oil
- 5.0 cup water
 - 5.0 ounce mung bean sprouts
 - 6.0 ounce rice noodles
 - 1.0 teaspoon canola oil
 - 1.0 clove garlic
 - 0.5 teaspoon salt
 - 0.5 teaspoon sesame oil
 - 3.0 ounce cucumber
 - 2.0 tablespoon red wine vinegar
 - 1.0 teaspoon soy sauce
 - 3.0 tablespoon broth
 - 1.0 tablespoon chili oil

- add water in a saucepan.
 - bring it to a rolling boil.
 - add bean spouts and count for 5 seconds.
 - use a pasta ladle to transfer the bean spouts from the hot water to a colander, rinse with cold water immediately, set aside.
 - add uncooked noodles to the saucepan.
 - cook for 7 minutes and stir occasionally.
 - or follow the package instructions.
 - rinse the noodles with cold water in a colander.
 - place in the mixing bowl.
 - add canola oil and toss gently.
 - while noodles are cooking, mash garlic with a knife or cheese grater.
 - place in a bowl.
 - add a pinch of salt and sesame oil.
 - cut cucumber into strips, approximately 1/8 inch thick and 3 inches long.
 - 7.
 - combine all ingredients and gently toss.
 - serve immediately.
 - notes 1.
 - if the rice noodles are cooked in advance, slightly warm them up in microwave oven before adding all the other ingredients.
 - 2.
 - recipes for the spice broth and chili oil are available on http //lightorangebean.
 - com.

### Human: Generate cooking recipes. Include ingredients:
- 5.0 cup water
- 5.0 ounce mung bean sprouts
- 6.0 ounce rice noodles
- 1.0 teaspoon canola oil
- 1.0 clove garlic
- 0.5 teaspoon salt
- 0.5 teaspoon sesame oil
- 3.0 ounce cucumber
- 2.0 tablespoon red wine vinegar
- 1.0 teaspoon soy sauce
- 3.0 tablespoon broth
- 1.0 tablespoon chili oil

 ### Assistant: The ingredients you'll need are:
- 5.0 cup water
- 5.0 ounce mung bean sprouts
- 6.0 ounce rice noodles
- 1.0 teaspoon canola oil
- 1.0 clove garlic
- 0.5 teaspoon salt
- 0.5 teaspoon sesame oil
- 3.0 ounce cucumber
- 2.0 tablespoon red wine vinegar
- 1.0 teaspoon soy sauce
- 3.0 tablespoon broth
- 1.0 tablespoon chili oil


You can follows these steps to make the recipe:
- add water in a saucepan.
- bring it to a rolling boil.
- add bean spouts and count for 5 seconds.
- use a pasta ladle to transfer the bean spouts from the hot water to a colander, rinse with cold water immediately, set aside.
- add uncooked noodles to the saucepan.
- cook for 7 minutes and stir occasionally.
- or follow the package instructions.
- rinse the noodles with cold water in a colander.
- place in the mixing bowl.
- add canola oil and toss gently.
- while noodles are cooking, mash garlic with a knife or cheese grater.
- place in a bowl.
- add a pinch of salt and sesame oil.
- cut cucumber into strips, approximately 1/8 inch thick and 3 inches long.
- 7.
- combine all ingredients and gently toss.
- serve immediately.
- notes 1.
- if the rice noodles are cooked in advance, slightly warm them up in microwave oven before adding all the other ingredients.
- 2.
- recipes for the spice broth and chili oil are available on http //lightorangebean.
- com.

