Crispy Noodle Salad With Sweet and Sour Dressing

Submitted by Susie D

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

 

• Ready In: 10mins
• Ingredients: 11
• 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 2 tablespoons cider vinegar or 2 tablespoons white vinegar, may be substituted
• 1⁄3 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.

Reviews

[rosslare]

Wonderful, in a word!

 

[FLYing4Me]

Great stuff! Used duck sauce, But next time I am going to try plum sauce. Thanks for posting.

 

[evelynathens]

This was absolutely fabulous! I loved the fresh crunch of everything - the textural thing going on is beyond words. The dressing...wonderful. Perfect salad to accompany a dinner of finger-foods.

 

[dusty AE]

This was so nice, I had a big bowl for lunch, then DH and I had some for our evening meal along with schnitzel and boiled new potatoes....it was so yummy, then like a previous review I warned everyone off and had the rest for lunch the next day. This is definitely a keeper, in fact am getting the ingredients for me to have salad lunches for the next 3 days.

 

[QueenBee49444]

I knew I couldn't go wrong choosing a recipe from Rachael Ray & posted here by Susie D. This salad was so good I threatened DH & DS not to touch the leftovers. I already know what I'm having for lunch tomorrow. I'll add a little left over chicken, a few mandarin oranges, maybe some pecans and I will have a complete lunch. The sweet dressing is what makes this salad so terrific. Thanks for posting. Made for PAC, Spring 2008.