Crispy Noodle Salad with Sweet and Sour Dressing (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Ingredients:
6 cups mixed baby greens, 1 sack |
1 cup fresh bean spouts |
1 cup shredded carrot, available in produce department |
3 radishes, sliced |
2 scallions, chopped |
1/2 red bell pepper, cut into thin strips |
2 cups fried noodles, any size, available in bulk bins or on asian foods aisle of market |
2 tablespoons sweet plum sauce or duck sauce |
2 tablespoons rice wine vinegar, cider or white vinegar may be substituted |
1/3 cup light oil, peanut, canola or vegetable oil -- eyeball the amount |
salt and pepper |
Directions:
1. In a bowl, combine greens, bean sprouts, carrot, radishes, scallions, red bell pepper and half of the fried noodles. Whisk together plum or duck sauce and vinegar in a smaller bowl. Stream in oil and continue whisking to combine. Dress salad and toss with salt and pepper, to your taste. Serve salad with remaining crispy noodles, as garnish.
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