Asian Noodle Salad

This vegetarian Asian noodle salad is light and healthy with lots of flavors. Peanuts and vegetables give a nice crunch to soft noodles and the dressing is just perfect with out being overpowering.

Dressing:

1/2 cup seasoned rice vinegar
2 tbsp. olive oil
1 tsp.sesame oil
3 cloves garlic minced
2 tsp. soy sauce
2 tsp. sugar
1-2 tbsp. Sriracha sauce *

* optional

Combine all the ingredients. Let sit for atleast 1 hour to let flavors combine.

Salad:

1 handful cilantro leaves ,chopped
1 handful basil leaves, chopped*
4 green onions,diced finely
1/2 red bell pepper,julienned
1/2 yellow bell pepper, julienned
1 cup of shredded carrots
1/2 cup toasted peanuts
1/2 lb. whole wheat spaghetti noodles (cooked)
1 handful of sugar snap peas*
1 teaspoon toasted sesame seeds*

* optional

Prepare all the vegetables and cook the noodles. Rinse the noodles with cold water and drain.
Add the vegetables and peanuts.
Mix the dressing then add to the salad. Stir and serve.

This recipe was adapted from For the Love of Cooking.

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Asian Noodle Salad

Ingredients

• 1/2 cup seasoned rice vinegar
• 2 tbsp. olive oil
• 1 tsp.sesame oil
• 3 cloves garlic minced
• 2 tsp. soy sauce
• 2 tsp. sugar
• 1-2 tbsp. Sriracha sauce *
• * optional
• Combine all the ingredients. Let sit for atleast 1 hour to let flavors combine.

Instructions

1. Salad:
2. 1 handful cilantro leaves ,chopped
3. 1 handful basil leaves, chopped*
4. 4 green onions,diced finely
5. 1/2 red bell pepper,julienned
6. 1/2 yellow bell pepper, julienned
7. 1 cup of shredded carrots
8. 1/2 cup toasted peanuts
9. 1/2 lb. whole wheat spaghetti noodles (cooked)
10. 1 handful of sugar snap peas*
11. 1 teaspoon toasted sesame seeds*
12. * optional
13. Prepare all the vegetables and cook the noodles. Rinse the noodles with cold water and drain.
14. Add the vegetables and peanuts.
15. Mix the dressing then add to the salad. Stir and serve.

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