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

Taste of Today Recipes

Asian Rice Noodle Salad with Sweet Chile Dressing



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    Turn off the stove and get ready to turn up your tastebuds.

    Serves four.

    • 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 chili sauce
    • 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 one minute. Spread it out onto a cookie sheet to cool.

    In a large bowl, combine noodles with all the vegetables and herbs and toss with the sweet chili sauce. Garnish with the scallions and peanuts.