Asian Noodle Salad
This rice noodle salad is easy, sweet, spicy, nutty and light. Make it a main dish by adding grilled teriyaki chicken.
Prep time:
Cook time:
Serving size: 10
Calories per serving: 58
Ingredients:
Cook time:
Serving size: 10
Calories per serving: 58
1 package (8.8 ounces) thin rice noodles
2 cups fresh spinach, cut into strips
1 large carrot, shredded
1/2 cup pineapple tidbits
1/4 cup minced fresh cilantro
1 green onion, chopped
SESAME peanut DRESSING:
1/4 cup unsalted peanuts
1/4 cup water
1/4 cup lime juice
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon canola oil
1 teaspoon sesame oil
1/2 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
Optional: Salted peanuts and additional lime juice
Directions:
Cook noodles according to package directions. Meanwhile, in a large salad bowl, combine the spinach, carrot, pineapple, cilantro and green onion.
In a blender, combine the next 9 ingredients; cover and process until blended. Drain noodles and rinse in cold water; drain well. Add to spinach mixture. Drizzle with dressing and toss to coat. If desired, sprinkle with salted peanuts and additional lime juice.
Source: tasteofhome.com
In a blender, combine the next 9 ingredients; cover and process until blended. Drain noodles and rinse in cold water; drain well. Add to spinach mixture. Drizzle with dressing and toss to coat. If desired, sprinkle with salted peanuts and additional lime juice.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
