Killer Noodle Salad

Name: Killer Noodle Salad
Ingredients: 6 ounces of dried cellophane noodles or 6 ounces bean threads; 1 1/2 teaspoons oriental sesame oil (dark); 1/3 cup rice vinegar or 1/3 cup distilled white vinegar; 2 limes, juice of, fresh; 1/2 cup soy sauce; 2 teaspoons red pepper flakes (crushed); 2 teaspoons sugar; 2 garlic cloves (minced); 2 tablespoons minced ginger; 1 cup grated carrot (about 2 medium); 2 large romaine lettuce leaves; chopped ahi (optional) or chicken, to make this a full meal (optional)

12 ingredients

7 steps

Ingredients

6 ounces of dried cellophane noodles or 6 ounces bean threads
1 1/2 teaspoons oriental sesame oil (dark)
1/3 cup rice vinegar or 1/3 cup distilled white vinegar
2 limes, juice of, fresh
1/2 cup soy sauce
2 teaspoons red pepper flakes (crushed)
2 teaspoons sugar
2 garlic cloves (minced)
2 tablespoons minced ginger
1 cup grated carrot (about 2 medium)
2 large romaine lettuce leaves
chopped ahi (optional) or chicken, to make this a full meal (optional)

Directions

1

In a large pot, bring a quart of water to a boil; add noodles and boil as package directs, about 2 minutes. Drain noodles and let stand.
2

Meanwhile, in a large bowl, combine oil, vinegar, lime juice, soy sauce, red pepper flakes, sugar, garlic and ginger. Mix until sugar is dissolved.
3

Toss in carrots and lettuce.
4

Cut through noodles to make manageable lengths. Toss noodles into bowl with other ingredients.
5

If salad seems a little dry, add a little more soy sauce and vinegar.
6

Top with seared ahi, poached chicken, or any protein of choice.
7

Serve cold or at room temperature.