Tangy Noodle Salad

This tangy, light and refreshing noodle salad makes a great lunch. Double the recipe and serve it for dinner alongside barbecued chicken, as well.

By Paul Finkelstein; photo by Edward Pond

Ingredients

1/2 1-lb (454-g) package broad rice noodles
2 baby carrots, finely sliced
Small handful broccoli florets, blanched until tender (about 2 minutes)
1-in. (2.5-cm) length English cucumber, finely sliced
1/2 yellow pepper, finely sliced
5 cherry tomatoes, quartered
Large handful fresh coriander, minced
Small handful crushed peanuts

Dressing: Combine 1 Tbsp (15 mL) mango chutney, 2 Tbsp (30 mL) soy sauce, 2 tsp (10 mL) sesame oil and 1 Tbsp (15 mL) orange juice. Transfer to a tightly capped jar or container.

Materials This salad is an excellent destination for leftover vegetables, and you can change it up by adding meat or extra-firm tofu. The mango chutney adds spice and sweetness, while the broad rice noodles have a great texture and really make the dish. They are also wonderful for anyone on a gluten-free diet. Larger grocery or health food stores carry the noodles in the international foods aisle. If you can find only the vermicelli type, they'll work just as well.

Directions

In a large metal or glass bowl, cover the rice noodles with boiling water. Let stand until they're cooked through but still al dente, roughly 5 minutes. Rinse immediately with cold water, drain and place back in the bowl.

To the noodles, add the carrots, broccoli, cucumber, pepper, tomatoes, coriander and half the dressing. Gently toss together with salad tongs. Transfer tangy noodle salad to a sealed container and pack for work along with the peanuts and the remaining dressing.

At lunchtime, add the rest of the dressing, toss, and top with the peanuts.

Best Health Magazine, Spring 2008, Reader's Digest