HECO
Thinly sliced vegetables add color to a noodle salad.

Pine, ginger add
snap to noodle salad

"The Electric Kitchen" airing through the end of May features the Castle High School Food Service Class, with teacher Paul Onishi, presenting "Light and Easy Gourmet Recipes."

"Electric Kitchen" airs at 9:30 a.m. Sundays, 8:30 p.m. Mondays, 5 p.m. Tuesdays and 6 p.m. Thursdays on Oceanic Channel 16. It also airs on Maui at 8:30 p.m. Thursdays on Calabash Channel 44 (52 in Lahaina) and on the Big Island at 5 p.m. Mondays and 5:30 p.m. Wednesdays on Na Leo o Hawaii Channel 2 in Hilo and 14 in Kona.

Here is a recipe from the show. All the recipes are available at the Hawaiian Electric Co. Web site, www.heco.com.

Firecracker Noodle Salad

Jordan Wong
1 head romaine, chopped
2 cups cooked soba noodles
1 cup shredded carrot
1 cup shredded daikon (white radish)
1 Japanese cucumber, julienned
1 red bell pepper, diced
1 yellow bell pepper, diced
1 cup shredded red cabbage
>> Pineapple-Ginger Dressing
1 cup rice vinegar
1 cup crushed pineapple
1/4 cup light soy sauce
1/4 cup turbinado or brown sugar
1/2 cup diced tomato
1/4 cup minced yellow bell pepper
2 tablespoons minced red onion
1-1/2 teaspoons grated ginger root
1-1/2 teaspoons dried tarragon leaves
White pepper to taste

To make dressing: Combine ingredients; whisk until well-blended. For a finer texture, dressing may be blended. Chill several hours, or overnight.

To assemble salad: Arrange all ingredients in a dish. Just before serving, pour Pineapple-Ginger Dressing over salad. Leftover dressing may also be served over pasta or meat. Serves 8.

Nutritional information unavailable.

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