Asian Noodles (Sunny Anderson) |
|
 |
Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Ingredients:
1 lime, juiced |
1/4 cup seasoned rice vinegar |
1/4 cup chopped cilantro leaves |
1 -inch piece ginger, minced |
1 clove garlic, minced |
1 tablespoon honey |
2 teaspoons sesame oil |
1 teaspoon red pepper flakes |
1 (14-ounce) bag oriental-style rice vermicelli |
1 carrot, grated |
1 scallion, thinly sliced |
1/2 cucumber, peeled and grated |
3 tablespoons peanuts |
1 red beet, peeled and grated |
Directions:
1. Whisk lime juice, rice vinegar, cilantro, ginger, garlic, honey, sesame oil and pepper flakes in a small bowl. Prepare rice noodles according to package directions; drain and quick chill in a bowl of ice water. Once well drained, toss noodles in a large bowl with carrot, scallion, cucumber and peanuts and pour dressing over top. Mix well. To serve, place into serving bowls, and top with a heap of beets.
|
|