Cellophane Noodle Salad with Peanut Dressing

By KDCooks

Cooking Light

Ingredients

• Dressing:
• 1/4 cup water
• 1/4 cup low-sodium soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons rice vinegar
• 1 tablespoon grated peeled fresh ginger
• 1 tablespoon canola oil
• 1/4 teaspoon crushed red pepper
• 1/4 teaspoon five-spice powder
• 2 garlic cloves, minced
• Salad:
• 1 1/2 cups matchstick-cut carrots (about 4 ounces)
• 4 ounces uncooked bean threads (cellophane noodles) 1 cup shredded bok choy
• 3/4 cup thinly sliced green onions
• 1/2 cup snow peas, trimmed and cut into
• 1/2-inch pieces (about 2 ounces)
• 1/2 cup julienne-cut red bell pepper
• 3 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh mint
• 3 tablespoons chopped dry-roasted peanuts, divided
• 6 Boston Lettuce Leaves

Details

Servings 6

Preparation

Step 1

To prepare dressing, combine the first 9 ingredients, stirring with a whisk, and set aside.

To prepare salad, cook carrots and noodles in boiling water 1 minute; drain. Place noodle mixture in a large bowl. Add bok choy and next 5 ingredients (through mint); toss gently to combine.

Pour dressing over noodle mixture; sprinkle with 2 tablespoons peanuts. Toss gently to combine.

Place 1 lettuce leaf on each of 6 plates. Top each leaf with 1 cup salad; sprinkle each serving with 1/2 teaspoon peanuts.