Thai Noodle Salad

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • Vinaigrette
  • 14
  • 3
    tablespoons vegetable oil
  • 3
    tablespoons soy sauce
  • 2
    tablespoons brown sugar
  • 1
    tablespoon sesame oil
  • 1
    tablespoon garlic, minced
  • 1
    tablespoon orange zest, grated (or lime)
  • 1
    tablespoon anaheim chili, minced (or jalapeno pepper for more heat)
  • salt and pepper
  • 12
    lb green beans or 1/2 lb asparagus
  • 8
    ounces egg noodles (fresh or dried Chinese)
  • 2
    cups carrots, peeled and shredded
  • 12
    cup red pepper, slivered
  • 1
    cup green onion, thinly sliced, for garnish
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DIRECTIONS

  • Vinaigrette: Whisk lime juice, vegetable oil, soy sauce, brown sugar, sesame oil, garlic, zest and chili pepper, salt and pepper to taste and set aside.
  • Trim green beans or asparagus and cut diagonally into 1/2" pieces. Cook in boiling water until tender crisp. Plunge into cold water and set aside. Drain well.
  • Cook noodles according to package directions. Drain well.
  • Toss noodles with vegetables and vinaigrette. Cover and refrigerate at least 2 hours or overnight. Garnish with green onions before serving.
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