Crispy Noodle Salad With Sweet and Sour Dressing |
|
 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
|
An Asian influenced salad from Racheal Ray's 30 minute recipes. Ingredients:
6 cups mixed baby greens, 1 sack |
1 cup fresh bean sprout |
1 cup shredded carrot |
3 radishes, sliced |
2 scallions, chopped |
1/2 red bell pepper, cut into thin strips |
2 cups fried chinese noodles (such as rice noodles, chow mein noodles or fried wontons) |
2 tablespoons sweet plum sauce or 2 tablespoons chinese duck sauce |
2 tablespoons rice wine vinegar or 2 tablespoons cider vinegar or 2 tablespoons white vinegar, may be substituted |
1/3 cup light oil (eyeball the amount) or 1/3 cup peanut oil (eyeball the amount) or 1/3 cup canola oil (eyeball the amount) or 1/3 cup vegetable oil (eyeball the amount) |
salt and pepper |
Directions:
1. In a bowl, combine greens, bean sprouts, carrot, radishes, scallions, red bell pepper and half of the fried noodles.
2. Whisk together plum or duck sauce and vinegar in a smaller bowl. Stream in oil and continue whisking to combine.
3. Dress salad and toss with salt and pepper, to your taste. Serve salad with remaining crispy noodles, as garnish.
|
|