Noodle Salad with Asian Dressing

Amarante

Wed, Aug 12 2020, 10:16 am

This was a tasty side with vaguely Asian flavors going on. Smile

Leftovers were good as well so it would make a good light lunch

Noodle Salad with Asian Dressing

Excerpt From: Elizabeth Heiskell = What Can I Bring?

This noodle salad is amazing just as it is, eaten straight out of the refrigerator, straight out of the bowl. Feel free to bulk it up with more vegetables such as asparagus spears, baby green beans, or snow pea pods.

Serves: 10
Hands-on: 25 minutes
Total: 25 minutes
Total: 2 hours, 45 minutes, including 2 hours standing time

DRESSING

¼ cup vegetable oil
¼ cup creamy peanut butter
3 tablespoons soy sauce
2 tablespoons seasoned rice vinegar
1 tablespoon dark sesame oil
1 ½ teaspoons honey
1 garlic clove, grated
½ teaspoon grated peeled fresh ginger

SALAD

1 (8-ounce) package rice noodles
1 medium-size red bell pepper, seeded and thinly sliced
1 cup matchstick carrots
4 ounces English cucumber, cut into thin half-moons (about 1 cup)
½ cup roughly chopped roasted, salted peanuts
¼ cup chopped fresh cilantro

1. Prepare the Dressing: Whisk together all the ingredients in a medium bowl.

2. Prepare the Salad: Cook or soak the rice noodles according to package directions. Drain and rinse with cold water; drain well. Using your hands, gently toss together the noodles, bell pepper, carrots, and cucumber in a large bowl. Drizzle with the Dressing, and toss gently to coat. Sprinkle with the peanuts and cilantro.