Asian Noodle Salad

Yet another, but this one differs from the others already posted, and it tastes great!. Very flexible, because you choose how you want to garnish: can be a side dish or a main dish. The dressing does contain lots of ingredients, but they are pretty common items and it is a good way to use lots of those things you might have purchased for asian recipes that are cluttering up the back of your refrigerator! Prep time DOES NOT include 30 minute chill time, so plan ahead.

• Ready In: 25 mins
• Serves: 4
• Yields: 2 lunch-sized portions

Ingredients

• 200  g  rice noodles (or egg noodles)

• DRESSING

• 2  tablespoons dark brown sugar
• 2  tablespoons ketchup
• 2  tablespoons  rice wine vinegar
• 1 1⁄2 tablespoons hoisin sauce
• 1 1⁄2 tablespoons soy sauce
• 1  tablespoon lime juice
• 1  tablespoon  peanut oil
• 1  tablespoon Worcestershire sauce
• 2  teaspoons fish sauce (nam pla)
• 1  teaspoon garlic, finely minced
• 1  teaspoon  sesame oil
• 1⁄2 teaspoon curry powder
•  salt and pepper, to taste
• 1  scallion, chopped

• GARNISHES

• 2  tablespoons cilantro (or parsley, chopped)
• 3⁄4 cup napa cabbage (finely shredded)
• 1  cup chicken breast (cooked and chopped)
• 1  cup shrimp (cooked and chopped)

Directions

1. Bring a large pot of water to the boil, remove from heat and add the rice sticks or egg noodles; cover and allow to sit (15 minutes for the rice noodles, 10 minutes for the egg noodles).
2. Drain and rinse under cold water; drain well again, then place in a large bowl.
3. Mix the dressing ingredients together in small bowl; pour over the cold noodles and mix well.
4. Add your desired garnishes and mix well.
5. Cover and chill at least 30 minutes to blend flavors.
6. Keeps well in the refrigerator up to a day before serving.