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Prep Time: 0 Minutes Cook Time: 2 Minutes |
Ready In: 2 Minutes Servings: 48 |
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Yummy, crunchy, fresh-tasting, Asian-inspired noodle salad. Ingredients:
4 cloves garlic, chopped |
1 cup chopped cilantro (substitute parsley if you don't like cilantro!) |
1 anaheim pepper, chopped |
1 tablespoon honey |
juice of 4-5 limes |
3 tablespoons fish sauce |
1 teaspoon salt |
1 pound dried rice noodles |
2 carrots, julienned or coarsely grated |
1 cucumber, halved, peeled, seeded and sliced thin |
1/4 cup chopped fresh mint |
1/2 cup finely shredded napa cabbage or bok choi |
1/4 cup chopped peanuts |
Directions:
1. To make the sauce, place the garlic, cilantro (or parsley), Anaheim pepper, honey, lime juice, fish sauce and salt in blender and process until almost smooth. Bring a large pot of salted water to a boil, add the noodles and cook for 2 minutes. Drain, rinse well with cold water and drain again. In a large bowl, combine the sauce, noodles, carrots, cucumber, mint and napa cabbage or bok choi. Toss well and garnish with the peanuts. Serve in pretty bowls.
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