Asian Noodle Salad with Sweet Chile Dressing - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Asian Noodle Salad with Sweet Chile Dressing

Recipe will serve four.



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    ½ Lb. Rice Noodles-soak in warm water 20 minutes, drain
    ½ Cup Carrots-sliced thinly
    ½ Cup Snow Peas
    ½ Cup Broccoli Florets
    1 Tbsp. Canola Oil
    ½ Cup Celery-sliced thinly
    1 Cup Asian Cabbage-sliced thinly
    ¼ Cup Fresh Herbs-any mix of mint, cilantro and basil
    ½ Cup Sweet Chile Sauce
    2 Tbsp. Rice Vinegar, or any favorite vinegar
    ½ Cup Scallions-chopped
    ¼ Cup Peanuts

    Bring a pot of water to a boil and separately cook the carrots, snow peas, and broccoli florets for about 30 seconds and cool in ice water to keep vegetables crunchy. Drain and reserve.

    Heat a saute pan on high heat, add the vegetable oil and quickly stir fry the celery and cabbage for about 1 minute and spread out onto a cookie sheet to cool.

    In a large bowl combine noodles with all the vegetables and herbs and toss with the sweet chile sauce. Garnish with the scallions and peanuts. Enjoy!