Traditional Chinese Medicine Medicated Diet Recipe Book

Three-Colour Noodle-Seaweed Salad

Qi stagnation, damp accumulation, excess heat/ Skin rashes, acne, high cholesterol, high

blood pressure, soft masses (ovarian cysts, breast lumps, lymph swelling, fibroids), cancer

etc

Ingredients:
1 cup - Dried seaweed, such as shredded fueru wakame
2 - Bundles cellophane (mung bean) noodles
4 - Cloves garlic
1/4 to 1/3 cup - Rice wine vinegar
1/4 cup - Soy sauce
3 tbsp - Dark sesame oil
2 tbsp - Sesame seeds
1 - Medium carrot, cut into matchstick size pieces
2 - Medium size green onions, cut into 1/2 inch lengths, roots and tips cut off

Directions:

1. Cover the seaweed and mung bean noodles with cold water (5 to 7 cups) for 15 minutes,
   drain and press the remaining water out.


2. In the meantime, boil about 5 cups of water.


3. Pour the boiling water over the drained noodles and seaweed.


4. Combine garlic, rice vinegar, soy sauce and sesame oil in a bowl.


5. Toast the sesame seeds in a skillet over medium heat until golden brown, stirring frequently,
   about 5 minutes. Let cool on a plate.


6. Drain the hot water from the seaweed and noodles, and squeeze out any excess water.


7. Combine the liquid ingredients and the seaweed, noodles, carrots and green onions and toss
   well.


8. Sprinkle the toasted sesame seeds for garnish.

Actions/Indications/Functions

• Moves qi


• Drains dampness


• Clears heat