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Friday, May 12, 2017

Asian Noodle and Vegetable Salad







From the 2009 Milk Calendar

1 small clove garlic
1 inch (2.5 cm) piece peeled gingerroot, (or 1 tsp/5 mL ground ginger)
2/3 cup (150 ml) peanut butter
1 cup (250 ml) Milk
3 tbsp (45 ml) soy sauce
1/4 tsp (1 ml) hot pepper sauce (or to taste)
1/3 cup (75 ml) rice vinegar or cider vinegar
8 oz (250 g) thin rice noodles
Boiling water
2 carrots, cut into matchsticks
1 sweet red pepper, halved and cut into thin strips
1/2 English cucumber, thinly sliced
2 tbsp (30 ml) chopped fresh basil or mint
Torn salad greens
Chopped peanuts

Instructions
In a blender, purée garlic, ginger, peanut butter, Milk, soy sauce and hot pepper sauce until smooth. With motor running, drizzle vinegar through hole in lid until blended; let stand for 10 min.
Meanwhile, in a large bowl, cover rice noodles with boiling water; let soak, stirring occasionally, for 2 to 3 min or until softened or according to package directions. Drain and rinse under cold water; drain well. Return to bowl.
Pour dressing over noodles and add carrots, red pepper, cucumber and basil; toss gently to coat. Line serving plates with greens and top with noodle salad. Drizzle with dressing left in bowl and garnish with peanuts.

Tips
In place of rice noodles, cook 8 oz (250 g) angel hair, vermicelli, or other long thin pasta according to package directions; rinse in cold water and drain well.
For the Adventurous: Reduce soy sauce to 2 tbsp (30 mL) and add 1 tbsp (15 mL) Thai fish sauce and add 1 green mango, cut into matchsticks with vegetables.
Healthy Eating Tip: June is dairy month; celebrate the goodness of this nutrient-rich food group by pairing this meal with a generous serving of yogourt with fresh summer berries. Add a cold glass of Milk for the young ones and a latté for you, to top-up your family's bone banks.

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