Thai Noodle Salad

By kimmie12

Ingredients

• VINAIGRETTE:
• 1/4 cup fresh lime juice
• 3 Tablespoons vegetable oil
• 3 Tablespoons soy sauce
• 2 Tablespoons brown sugar
• 1 Tablespoon sesame oil
• 1 Tablespoon minced garlic
• 1 Tablespoon grated orange or lime zest
• 1 Tablespoon minced jalapeno pepper
• salt and pepper to taste
• SALAD:
• 1/2 pound green beas or asparagus spears, trimmed
• 8 ounces Chinese egg noodles, fresh or dried
• 2 cups shredded carrots
• 1/2 cup slivered red pepper
• 1 cup thinly sliced green onions

Preparation

Step 1

Whisk all ingredients for vinaigrette together.

Cut green beans or asparagus into 1/2 inch pieces. Cook in boiling H20 until tender-crisp. Plunge into cold water. Drain and set aside.

Cook noodles according to package directions. Drain. Toss noodles with vegetables and vinaigrette.

Cover and refrigerate at least 2 hours or overnight. Garnish with green onions before serving.