Asian Noodle Salad

Ingredients

• 8 oz rice noodles (or soba noodles)
• 1 cup shredded carrots
• 1 cup bell peppers, thinly sliced (red, yellow, or green)
• 1 cup cucumber, julienned
• 1 cup red cabbage, shredded
• 1/2 cup green onions, sliced
• 1/3 cup fresh cilantro, chopped
• 1/4 cup roasted peanuts, chopped (optional)
• 1/4 cup soy sauce (or tamari for gluten-free)
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon honey or maple syrup
• 1 teaspoon grated fresh ginger
• 1 teaspoon garlic, minced
• 1 tablespoon lime juice
• 1 teaspoon chili paste (optional)

Instructions

1. Bring a large pot of water to a boil. Add the rice noodles and cook according to package instructions, usually about 5-7 minutes until tender but still firm to the bite. Drain and rinse under cold water.
2. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey (or maple syrup), grated ginger, minced garlic, lime juice, and chili paste (if using). Mix until all ingredients are well combined.
3. In a large mixing bowl, add the shredded carrots, bell peppers, cucumber, red cabbage, green onions, and cilantro. Toss these ingredients together.
4. Gently fold the cooked noodles into the bowl with the vegetables.
5. Pour the prepared dressing over the noodle and vegetable mixture. Toss everything together until well-coated in the dressing.
6. Cover the salad and let it chill in the refrigerator for at least 30 minutes before serving.

Nutrition