Thai Noodle Salad

By akselden

Ingredients

• Dressing:
• 12-oz. (375-g) package chow mein noodles
• 2 boneless, skinless chicken breasts, cooked and sliced
• 8 oz. (250 g) tiger shrimp (about 20 shrimp), peeled, deveined and cooked
• 1 large carrot, finely julienne
• 1/2 cup (125 ml) bean sprouts
• 2 tbsp (30 ml) finely chopped mint
• 2 tbsp (30 ml) finely chopped cilantro
• (or flat-leaf parsley)
• 2 tbsp (30 ml) finely chopped green onion
• 2 stalks celery, finely sliced
• 1/2 of a 13-oz. (398-ml) can mini corn,
• drained and rinsed
• 1 tbsp (15 ml) toasted sesame seeds
• 1/2 cup (125 ml) rice vinegar
• 1/3 cup (75 ml) maple syrup
• 1/3 cup (75 ml) soy sauce
• 1 tbsp (15 ml) sesame oil
• 1 tbsp (15 ml) vegetable oil
• 1 tbsp (15 ml) fish sauce (optional)
• 1/4 tsp (1 ml) chopped garlic
• 1/4 tsp (1 ml) salt
• Asian chili oil to taste (optional)

Preparation

Step 1

1. To make dressing, mix all dressing ingredients together. Set aside.
2. Cook noodles according to package directions (about 4 to 5 minutes, if no directions available). Drain and rinse noodles under cold water to cool off. Drain well, and pour into a large bowl. Pour in half the dressing and mix to coat (this will prevent the noodles from sticking).
3. Add the rest of the salad ingredients, Pour the rest of the dressing into the salad. Mix well. Chill until
serving time. Keeps well in e sealed container up to two days. Serves 6 to 8.