Fong Zheng Yam Noodle Salad

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YIELD: 24 servings

3 lbs. sweet potato noodles
1 tsp. garlic, minced
1 tsp. fresh ginger, minced
1/4 cup olive oil
1/2 cup green onions, thinly sliced (green only)
1/2 cup roasted red peppers, medium julienne
21/2 Tbsps. fresh cilantro, chiffonade
1/4 cup white vinegar
1/4 cup Sirachi chili sauce
1 Tbsp. sugar
3/4 cup soy sauce
11/4 cups ketchup
1 lb. tofu kan, sliced 1/4-in.

1. Cook sweet potato noodles in boiling water for 3 minutes; drain, rinse and chill.
2. Sautè garlic and ginger in olive oil. Add remaining ingredients and simmer for a few minutes.
3. Pour warm sauce over noodles; serve or chill.

Recipe from Foodservice Team Leader Heng Xue, Cornell University, Ithaca, NY.