Asian Rice Noodle Salad

Serving size:
 4 Servings

Ingredients

    • 1⁄2 c
    • red onion (thinly sliced)
    • 1⁄2 c
    • toasted sesame oil
    • 1 c
    • thai sweet chili sauce
    • 1⁄2 c
    • celery (thinly sliced on the bias)
    • 1⁄2 c
    • carrots (sliced in matchsticks)
    • 1⁄2 lb
    • rice noodles
    • 1 c
    • red bell pepper (thinly sliced)
    • 1⁄2 c
    • cabbage (shredded)
    • 1 T
    • black sesame seeds
    • 1⁄4 c
    • peanuts (chopped)
Prep
15 minutes
Ready in
15 minutes

Description

An Asian-inspired side dish that can easily become a main dish.

Robin Byrne, Blue Hill Community Market & Café • Blue Hill, ME for Co-op Advantage Program

Instructions

Cook noodles according to package directions; rinse in cold water and drain well. Combine noodles with tamari, toasted sesame oil, sweet chili sauce and chili paste and mix well. Toss sliced carrots, celery, red onion, red bell pepper and cabbage together with noodles. Garnish with black sesame seeds and peanuts.

Notes

To turn into a meal, add cooked chicken strips, shrimp or tofu; serve with your favorite egg rolls.

Course: