Honey-Ginger Sesame Rice Noodle Salad
This is a great 'go-to' fresh and vibrant salad that can be a side or a meal. I like to add Sesame Honey-Ginger marinated tofu cubes or chicken for some protein and extra "umph"!
1 Pkg Rice “Stick” noodles (looks like linguine)
2 tbsp NOOC Toasted Sesame Oil
3 tbsp NOOC EVOO
2 tbsp honey
2 tbsp Soy Sauce
2 tbsp water
¼ tsp cayenne pepper
1 red bell pepper, seeded, thinly sliced
1 C snow peas or sugar snap peas
2-3 green onions, julienned
¾ C toasted peanuts, coarsely chopped
½ C fresh basil and/or cilantro, chopped
lime wedges for squeezin'
Salt to taste (optional)
Cook noodles according to package instructions. Drain well, rinse with cold water and transfer to a large bowl; toss to coat with 1 tbsp EVOO.
In a small bowl, whisk together 1 tbsp Toasted Sesame Oil (to start), honey, soy sauce, Honey Ginger Balsamic, cayenne pepper, and salt. (The sesame oil has a pronounced flavour, so add more according to your own taste or substitute 1 tbsp EVOO).
Mix half of the dressing with the noodles.
Heat the remaining EVOO in a skillet over medium heat and add bell peppers & peas. Sauté until just beginning to wilt. *Do not overcook*. Remove from heat.
Add peanuts, green onions and basil or cilantro to noodles, mix in remaining dressing to coat all the ingredients. Finish with fresh lime juice.
*Use Harissa Olive Oil or Blood Orange Olive Oil instead of EVOO for an interesting twist!