Asian Noodle and Vegetable Salad

Submitted by Chef mariajane

"Crisp vegetables and soft noodles in a sweet and tangy peanut dressing give a new life to a noodle salad. Add grilled cicken pork or shrimp for a complete meal. Leftovers are terrific for lunch..."

 

• Ready In: 20mins
• Ingredients: 15
• Serves: 6-8

ingredients

• 1 small garlic clove
• 1 inch piece gingerroot, peeled (or 1 tsp. ground ginger)
• 2⁄3 cup peanut butter
• 1 cup milk
• 3 tablespoons soy sauce
• 1⁄2 teaspoon hot pepper sauce (or to taste)
• 1⁄3 cup rice wine vinegar or 1/3 cup cider vinegar
• 8 ounces thin rice noodles
• boiling water
• 2 carrots, cut into matchsticks
• 1 sweet red pepper, halved and cut into thin strips
• 1⁄2 English cucumber, thinly sliced
• 2 tablespoons fresh basil or 2 tablespoons mint, chopped
• torn salad greens
• chopped peanuts

directions

1. In a blender, purée garlic, ginger, peanut butter, milk, soy sauce and hot pepper sauce until smooth. With motor running, drizzle vinegar through hole in lid until blended; let stand for 10 minutes.
2. Meanwhile, in a large bowl, cover rice noodles with boiling water; let soak, stirring occasionally, for 2-3 minutes or until softened or according to package directions. Drain and rinse under cold water; drain well. Return to bowl.
3. Pour dressing over noodles and add carrots, red pepper, cucumber and basil; toss gently to coat. Line serving plates with greens and top with noodle salad. Drizzle with dressing left in bowl and garnish with peanuts.
4. COOKING TIP: In place of rice noodles, cook 8oz. angel hair, vermicelli, or other long thin pasta according to package directions; rinse in cold water and drain well.
5. FOR THE ADVENTUROUS: Reduce soy sauce to 2 tablespoons and add 1 tablespoons Thai fish sauce and add 1 green mango cut into matchsticks with vegetables.