Thai noodle salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Thin rice noodles |
| 2 | Carrots, grated | |
| ½ | English cucumber, halved, seeded and thinly sliced | |
| 6 | Radishes, thinly sliced | |
| 2 | Green onions, chopped | |
| ¼ | cup | Chopped fresh mint |
| ¼ | cup | Chopped fresh cilantro |
| ½ | cup | Lime juice |
| 1 | tablespoon | Soy sauce |
| 2 | tablespoons | Granulated sugar |
| 1 | teaspoon | Finely chopped fresh ginger |
| ½ | teaspoon | Hot red pepper sauce (opt.) |
| ½ | teaspoon | Sesame oil |
| 1 | cup | Sweet red pepper strips |
Directions
1. Drop noodles into boiling water for 2 minutes until just softened.
Drain and rinse well with cold water.
2. Cut noodles into 4 inch lengths with scissors and place in a salad bowl. Combine with carrots, cucumber, radishes, green onions, mint and cilantro.
3. To prepare dressing, in a bowl, whisk together lime juice, soy sauce, sugar, ginger, red pepper sauce and sesame oil.
4. Pour dressing over salad. Toss well and let marinate for 1 hour.
Garnish with pepper strips. Serve cold or at room temperature. Yield:6 servings Prep. Time: 20 to 25 minutes Typed in MMFormat by cjhartlin@... Source: A Passion for Fresh Posted to MM-Recipes Digest V4 #11 by cjhartlin@... on Jun 24, 1999