Crispy Noodle Salad With Sweet and Sour Dressing

An Asian influenced salad from Racheal Ray's 30 minute recipes.

• Ready In: 10 mins
• Serves: 4

Ingredients

• 6  cups  mixed baby greens, 1 sack
• 1  cup fresh bean sprout
• 1  cup  shredded carrot
• 3  radishes, sliced
• 2  scallions, chopped
• 1⁄2 red bell pepper, cut into thin strips
• 2  cups  fried Chinese noodles (such as rice noodles, chow mein noodles or fried wontons)
• 2  tablespoons  sweet plum sauce or 2  tablespoons  Chinese duck sauce
• 2  tablespoons  rice wine vinegar or 2  tablespoons cider vinegar or 2  tablespoons white vinegar, may be substituted
• 1⁄3 cup  light oil (eyeball the amount) or 1⁄3 cup  peanut oil (eyeball the amount) or 1⁄3 cup canola oil (eyeball the amount) or 1⁄3 cup  vegetable oil (eyeball the amount)
•  salt and pepper

Directions

1. In a bowl, combine greens, bean sprouts, carrot, radishes, scallions, red bell pepper and half of the fried noodles.
2. Whisk together plum or duck sauce and vinegar in a smaller bowl. Stream in oil and continue whisking to combine.
3. Dress salad and toss with salt and pepper, to your taste. Serve salad with remaining crispy noodles, as garnish.