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Honey-Ginger Sesame Rice Noodle Salad

A fresh, light Thai-tasting meal featuring Nelson Olive Oil Co Japanese Toasted Sesame Oil and Honey Ginger White Balsamic.  Click the link to access the chicken/tofu recipe and remember the ground hot chilies are ALWAYS optional!  Keeps for about 3 days in the fridge.

CLICK IMAGE BELOW FOR A VIDEO TUTORIAL!

Ingredients

The dressing:

1/4 c NOOC Honey Ginger White Balsamic

1/4 c NOOC MILD EVOO (extra virgin olive oil)

2 tsp NOOC Toasted Sesame Oil

1 tsp minced garlic

1 tsp honey

1 tbsp tamari or soy sauce

Salt & pepper to taste

1/4 tsp Chili flakes or ground dried hot chilies of your choice, to taste (optional)

The salad:

1 250g pkg rice stick noodles (looks like linguine)

1/2 red bell pepper, seeded, julienned

1 c snow peas or sugar snap peas, julienned

2-3 green onions, julienned

1 large carrot, grated or spiralized

½ c fresh cilantro, chopped

1/2 c toasted cashews, coarsely chopped or crushed

lime wedges for squeezin'

**Serve with Sesame Honey Ginger Chicken or Tofu

Directions

Cook noodles according to package instructions. Drain well, rinse with cold water and transfer to a large bowl;

In a small bowl, whisk together honey ginger balsamic, EVOO, sesame oil, honey, tamari or soy sauce, garlic, salt & pepper and chilies (if using). 

Mix all salad ingredients together , toss with dressing and finish with a generous squeeze of fresh lime juice and toasted cashews

Serve with Sesame Honey Ginger Chicken or tofu!

Refrigerate for up to 3 days.

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