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.
Best Health Magazine, Spring 2008, Reader’s Digest
Ingredients
- 1/2 1 lb package broad rice noodles
- 2 baby carrots finely sliced
- small handful broccoli florets blanched until tender (about 2 minutes)
- 1 1 inch long English cucumber finely sliced
- 1/2 yellow pepper finely sliced
- 5 cherry tomatoes quartered
- large handful fresh coriander minced
- small handful peanuts crushed
- Dressing
- 1 tbsp mango chutney
- 2 tbsp soy sauce
- 2 tsp sesame oil
- 1 tbsp orange juice
Servings:
Units:
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Ingredients
Servings:
Units:
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Instructions
Dressing
- Combine mango chutney, soy sauce, sesame oil and orange juice. Transfer to a tightly capped jar or container.
Salad
- 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.
