Thai Noodle Salad

Categories: Salads, Appetizers, Vegetables, Pasta
Yield: 6 Servings

8 oz Thin rice noodles
2 Carrots, grated
1/2 English cucumber, halved,
-seeded and thinly sliced
6 Radishes, thinly sliced
2 Green onions, chopped
1/4 c Chopped fresh mint
1/4 c Chopped fresh cilantro
1/2 c Lime juice
1 tb Soy sauce
2 tb Granulated sugar
1 ts Finely chopped fresh ginger
1/2 ts Hot red pepper sauce (opt.)
1/2 ts Sesame oil
1 c Sweet red pepper strips

1. Drop noodles into boiling water for 2 minutes until just softened.
Drain and rinse well with cold water.

2. Cut noodles into 4 inch lengths with scissors and place in a salad
bowl. Combine with carrots, cucumber, radishes, green onions, mint and
cilantro.

3. To prepare dressing, in a bowl, whisk together lime juice, soy sauce,
sugar, ginger, red pepper sauce and sesame oil.

4. Pour dressing over salad. Toss well and let marinate for 1 hour.
Garnish with pepper strips. Serve cold or at room temperature. Yield:6
servings Prep. Time: 20 to 25 minutes Typed in MMFormat by
cjhartlin@email.msn.com Source: A Passion for Fresh

Posted to MM-Recipes Digest V4 #11 by cjhartlin@email.msn.com on Jun 24,
1999

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