Asian Noodle Salad

Author: Sarah Bates | The Chef Next Door

Serves 4


7 oz. stir fry rice noodles

1/4 cup Mazola Corn Oil

3 Tbsp low sodium soy sauce

2 Tbsp rice wine vinegar

1 Tbsp hoison sauce

1 tsp sesame seed oil

1/2 tsp sriracha

1 orange bell pepper, very thinly sliced

1/2 cup chopped Napa cabbage

1/4 cup diced carrots

1/4 cup thinly sliced celery stalks

3 green onions, thinly sliced

2 Tbsp minced fresh parsley

Fill a medium stockpot with water and bring to a boil. Remove the pot from the heat, add the noodles and cover. Let the noodles cook in the water for about 10 minutes, stirring occasionally. Drain the noodles in a colander and rinse under cold water. Set aside.

In a medium bowl combine the dressing ingredients, corn oil through sriracha. Whisk well until thoroughly combined. Add the vegetables and noodles to a large bowl and pour the dressing over the top. Use tongs to mix the salad well, being sure that everything is coated with the dressing. Garnish with peanuts and serve.

Bon Appetit!