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.
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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)
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
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.