Asian Rice Noodle Salad with Sweet Chile Dressing

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.

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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.