MARINATED VEGETABLES AND BEAN THREAD

2 ounces cellophane noodles (mung bean thread)
2 ½ cups boiling water
1 each carrot, julienned
1 each red bell pepper, julienned
1 each green bell pepper, julienned
1 ½ cups snow peas
¼ cup scallions, thinly sliced
1 tablespoon ginger, freshly grated
1 teaspoon garlic, minced
2 tablespoons vegetable oil
2 each star anise pods
1 each garlic clove, halved
2 tablespoons tamari
2 tablespoons water
1 tablespoon red wine vinegar
1 teaspoon dark sesame oil
½ teaspoon molasses
¼ teaspoon black pepper
sesame oil, to taste
scallions, thinly sliced

For the noodles and vegetables:

1. Cover the noodles with boiling water and let stand for twenty minutes.
2. Steam or blanch the carrot, peppers and snow peas until tender but crisp.

For the dressing:

1. Place the scallions, ginger and garlic in a bowl and set aside.
2. Heat the vegetable oil in a skillet.
3. Add the star anise and garlic and cook on medium heat until the garlic turns golden on both sides.
4. Discard the garlic and star anise from the oil and pour the seasoned oil over the scallion mixture. Add the remaining dressing ingredients and set aside.

Finishing the plate:

1. Pour one-third of the dressing over the drained noodles and place on a serving platter.
2. Pour remaining dressing over the blanched vegetables and place vegetables in the center of the noodles.
3. Drizzle sesame oil over the top and garnish with sliced scallions.