Thai noodle salad

6 Servings

Ingredients

Quantity Ingredient
8 ounces Thin rice noodles
2 Carrots, grated
½ English cucumber, halved, seeded and thinly sliced
6 Radishes, thinly sliced
2 Green onions, chopped
¼ cup Chopped fresh mint
¼ cup Chopped fresh cilantro
½ cup Lime juice
1 tablespoon Soy sauce
2 tablespoons Granulated sugar
1 teaspoon Finely chopped fresh ginger
½ teaspoon Hot red pepper sauce (opt.)
½ teaspoon Sesame oil
1 cup Sweet red pepper strips

Directions

1. Drop noodles into boiling water for 2 minutes until just softened.

Drain and rinse well with cold water.

2. Cut noodles into 4 inch lengths with scissors and place in a salad bowl. Combine with carrots, cucumber, radishes, green onions, mint and cilantro.

3. To prepare dressing, in a bowl, whisk together lime juice, soy sauce, sugar, ginger, red pepper sauce and sesame oil.

4. Pour dressing over salad. Toss well and let marinate for 1 hour.

Garnish with pepper strips. Serve cold or at room temperature. Yield:6 servings Prep. Time: 20 to 25 minutes Typed in MMFormat by cjhartlin@... Source: A Passion for Fresh Posted to MM-Recipes Digest V4 #11 by cjhartlin@... on Jun 24, 1999

Related recipes