Cold Oriental Noodle Salad

This recipe is super simple but to make it even easier, throw the vegetables to be cooked into the noodles during the last few minutes of cooking time. Then drain and rinse in cold water to stop the cooking process and cool the noodles and veggies faster. Add some steamed shrimp or baked tofu for a more substantial version. Serve this scrumptious salad with Thai iced tea and for dessert, Mango Sticky Quinoa!

Oriental Cold Noodle Salad

1 1/2 teaspoons dark sesame oil
1/3 cup rice vinegar
1/3 cup soy sauce
juice from one lime
zest of one lime
2 tablespoons brown sugar
4 cloves garlic, minced, or to taste
1/2 teaspoons red pepper flakes, or to taste
2 c cooked bean thread noodles
2 cups steamed or blanched vegetables (ex. sliced celery, shredded napa cabbage, sliced bok choy, snow peas)
2 cups raw vegetables (ex. sliced green onions, mung bean sprouts, sliced cucumber, grated carrot)
1/4 cup peanuts
1/2 cup shredded fresh basil

Put the sesame oil, rice vinegar, soy sauce, and lime juice in a large bowl. Mix in lime zest, brown sugar, garlic, and red pepper flakes; stir until sugar dissolves.
Pour 2/3 of dressing over noodles and vegetables. Cover, and refrigerate at least 1 hour.
Toss salad again before serving. If dry, add additional dressing. Garnish with peanuts and basil. Serve cold.