Warm Asian Noodle Salad
A fantastic Thai influenced noodle dish! Serve hot, but just as tasty served cold for lunch or a summer dinner.
For the Dressing:
2 clove garlic, minced
2 tablespoons toasted sesame seeds (to toast sesame seeds place in a dry skillet and place over high heat for several minutes)
¼ cup rice vinegar
¼ cup honey
1 tablespoon sesame oil
Salt and pepper, to taste
8 ounces cooked rice noodles (I use "A Taste of Thai Straight Cut Rice Noodles")
1 teaspoon olive oil
8 ounces asparagus
8 ounces snow peas, ends cut off
1 red bell pepper, seeded, cored and cut into long strips
1 yellow bell pepper, seeded, cored and cut into long strips
2 carrots, peeled and cut into thin coins
6-7 scallions, white parts minced and green thinly sliced on the diagonal
Cook noodles to package directions. Drain noodles and transfer noodles to bowl and toss with 1 teaspoon olive oil to prevent from sticking.
Snap the ends off the asparagus and cut into 2 inch pieces. Toss all cut vegetables in a wok or large non-stick skillet with some olive oil and salt and pepper. Sauté all the vegetables until tender, about 5-10minutes.
While the vegetables are sautéing, prepare the dressing. In a small mixing bowl, mix together the garlic and the sesame seeds. Add the remaining ingredients and whisk until the salt dissolves. Season again with salt and pepper, to taste, as needed.
Add the noodles and the white parts of the green onion in with the vegetables, stirring constantly to incorporate all ingredients and to give rice noodles some color. Put mixture in a serving bowl and pour dressing on top. Sprinkle scallion greens on top to serve.
Serves 4 to 6