Asian Noodle and Vegetable Salad
- 8 ounces dried rice noodles, cooked al dente and rinsed under cold water
- 2 teaspoons vegetable oil
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce
- ¼ pound snow peas, trimmed and cut on the diagonal
- 1 small red bell pepper, cored, seeded, and cut into thin strips
- 1 medium carrot, peeled and thinly sliced on the diagonal
- 1 recipe Spicy Thai Dressing
- 10 basil leaves, shredded (preferably Thai or lemon)
- 4 green onions, thinly sliced
- 1 cup bean sprouts
- 1 lime, cut into 6–8 wedges
- ½ cup toasted peanuts, chopped
Instructions:
The riot of colors and the intense flavors of the lime, peanuts, and dressing in this salad will have you so impressed, you'll forget you were ever an omnivore.
- In a large bowl, toss the noodles with the oils and the soy sauce.
- Blanch the snow peas in boiling water for 30 seconds and then rinse them under cold water.
- Add the snow peas, bell pepper, and the carrot to the noodles and toss.
- Drizzle the Spicy Thai Dressing over the noodle mixture to taste, add the basil, half of the green onions, and half of the bean sprouts, and toss well.
- To serve, place the noodle salad on a chilled serving platter. Scatter the remaining green onions, remaining bean sprouts, and the peanuts over the top. Squeeze the juice of 2 lime wedges over the whole dish, and use the remaining wedges as garnish. Serve immediately.