Ingredients
Units
Scale
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
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.
