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Home >> Recipes >> Salads >> Asian Noodle Salad

Asian Noodle Salad

Asian Noodle Salad

for the salad:

1 pound thin Asian noodles or angel hair


8 ounces snow peas, sliced into strips

1 red bell pepper, sliced into strips

1 cup diced scallions

1 cup dry roasted, unsalted peanuts


for the dressing:

1/3 cup brown rice vinegar

1/4 cup tamari or soy sauce

2cloves garlic, crushed

1 teaspoon freshly grated ginger

1 tablespoon honey

1/2 cup canola or vegetable oil

2 tablespoons toasted sesame oil

               or hot sesame oil


  Bring 4 quarts of water to boil in a large pot.  Cook noodles for 8 minutes or until just tender.  Drain and rinse well.  Add snow peas and peppers.  Set aside.

Whisk together rice vinegar, soy sauce, garlic, ginger and honey.  Add both oils in a thin stream and blend well. 

Pour dressing over noodles and add the peanuts and scallions.  Toss well to coat noodles with dressing.  Serve at room temperature.

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