Rate this recipe!
| Servings |
people
|
Ingredients
Noodle Salad
- 4 cups baby gem lettuces
- 2 cups rice vermicelli noodles soaked in boiling water til softened
- 2 cups fresh green beans trimmed, halved
- 3/4 cup roasted peanuts
- 1 cup English cucumber sliced, halved
- 1 can bamboo shoots
- 1 cup shredded carrots
- 3 tablespoons sesame seeds toasted
- 2 tsp sesame oil to coat noodles
- salt and pepper to taste
- 2 cups cooked shredded chicken breast suggestion/optional
Sesame Orange Vinaigrette
- 1 large orange Juice from 1 large orange
- 1.5 tsp teaspoon Zest from 1 large orange
- 1 teaspoon fresh ginger grated with microplane
- 1 teaspoon honey
- 2 tablespoons seasoned rice vinegar
- 1 ounce sesame oil
- 3 ounce vegetable oil
Ingredients
Noodle Salad
Sesame Orange Vinaigrette
|
Rate this recipe!
|
Instructions
Sesame Orange Vinaigrette
- Combine all ingredients except for oil.
- Combine oils, slowly add oil as you whisk to incorporate oil into other mixture. Season with salt and pepper to taste
Noodle Salad
- Wash and trim Lettuce, use salad spinner to make sure leaves are dried.
- Pour boiling water over rice noodles to cover, let soak until softened, strain and toss with 2 tsp of sesame oil to prevent sticking.
- Combine all ingredients in large bowl, toss with dressing, season, and serve.
Share your thoughts!