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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

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.

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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