A popular salad to serve as part of an Asian meal or an accompaniment to grilled fish or meat or serve for a lunch or light dinner.
Thai Noodle and Vegetable Salad
Preparation Time: 25 minutes
Cooking Time: 2 minutes
Ingredients
- 6 oz rice stick noodles 180 g
Dressing
- 2 tbsp each hoisin sauce & rice vinegar 25 mL
- 2 tbsp each sesame oil & soya sauce 25 mL
- 2 tbsp lime juice 25 mL
- 2 large cloves garlic, crushed 2
- 1 1/2tsp finely grated fresh gingerroot 7 mL
- 8 oz sliced fresh Mushrooms (white or crimini) 250 g
- 1 cup julienned sweet red pepper 250 mL
- 1 cup julienned snow peas 250 mL
- 1 cup purchased pre-shredded carrot* 250 mL
- 2 green onions, diagonally sliced 2
- 1/2 cup chopped fresh cilantro leaves 125 mL
* Substitute julienned carrot for pre-shredded carrot
Instructions
1) In a large bowl soak noodles in hot water for 20 minutes; drain and cook in boiling water for 2 minutes; drain well and place in large bowl.
2) Meanwhile in a measuring cup or jar with lid combine hoisin sauce, rice vinegar, sesame oil, soya sauce, lime juice, garlic and gingerroot; stir or shake to blend well. Pour half of the dressing over drained cooked noodles.
3) Toss mushrooms, pepper, peas, carrot, onions and cilantro and remaining dressing with noodles. Serve at room temperature or chill until the next day. Garnish as desired when serving.
Variations:
1) Substitute 1 cup (250 mL) prepared Asian dressing and 2 tbsp (25 mL) lime juice and 2 tbsp (25 mL) soya sauce for the dressing above.
2) Substitute whole wheat linguine or fettuccine for rice stick noodles and cook according to package directions.
Nutritional Information: Per Serving
Calories: 288
Sodium: 633 mg
Protein: 5.3 g
Fat: 7.8 g
Carbohydrates: 50.2 g
Dietary Fibre: 4.2 g
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