My boys are huge fans of any kind of noodle. I am constantly looking for new recipes that have noodles and are on the healthier side of life. This recipe fits the bill. It’s packed with fresh crisp veggies and the dressing is sweet and tangy. The chopped nuts add a happy little crunch. It’s a perfect to send to school for lunch as well since it’s eaten at room temperature. I have made this recipe multiple times this summer and every time it’s a winner. Enjoy!
Celebrate the Feast!
This weeks recipe is being shared with Nap Time Creations, Balancing Beauty and Bedlam , Totally Tasty Tuesday @ Mandy’s Recipe Box, Fat Tuesday @ Real Food Forager, Domestically Divine Homemaking Link Up, What’s Cooking Wednesday @ Tales from the Fairy Blogmother, Raising Homemakers, Delicious Dishes, Tempt Your Tummy Tuesday, The Kids in the Kitchen Link-up @ Young Living Oil Lady, The King’s Court IV, This Chic Cooks, Cast Party Wednesday @ Lady behind the Curtain, Tuesdays at the Table, 33 Shades of Green, Full Plate @ Miz Helen’s Country Cottage, Friday Flair @ Whipperberry Food on Friday’s @ Anne Kroeker, Simply Delish Saturday @ KB and Whitsnakes Home, Cooking Thursday @ A Diary of a Stay at Home Mom, GCC Recipe swap @ The Grocery Cart Challenge, Weekend Potluck @ The Country Cook as well as the Hearth and Soul Blog Hop@21st Century Housewife. Head on over to their blogs and check out other fabulous recipes.
Sweet and Tangy Rice Noodle Salad
6 ounces rice noodles
2 carrots, peeled and thinly sliced lengthwise
1 seedless cucumber, thinly slice lengthwise
1 small red onion, thinly sliced
1 1/2 cup fresh cilantro leaves, chopped
1 cup fresh mint leaves cut in half lengthwise
1/2 cup dry roasted peanuts or cashews, coarsely chopped
Garnish: lime slices, fresh mint
4 Tablespoons soy sauce
8 Tablespoons sweet chili sauce
8 Tablespoons fresh lime juice
4 teaspoons fresh ginger, peeled and minced
1. Cover rice noodles with boiling water in a medium bowl, let stand for 8 to 10 minutes. Drain and rinse noodles in cold water. Place noodles in serving bowl, top with carrots, cucumber, onion, cilantro, and mint.
2. In a small bowl, mix all dressing ingredients together. When ready to serve, drizzle salad with half the dressing and toss gently. Sprinkle salad with peanuts and garnish with lime slices and mint, if desired.
recipe adapted from Paula Deen Magazine, May/June 2012
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