Noodly Asian Crunch Salad

Noodly Asian Crunch Salad Noodly Asian Crunch Salad  
 
  • 15 min prep
  • 20 minutes
  • 280 calories
  • $0.00

Ingredients


Makes:10 servings
  • juice of 2 limes
  • 1 C (250 ml) rice vinegar
  • 2 Tbsp (30 ml) Sesame Crunch Topper
  • 2 Tbsp (30 ml) sugar
  • 2 Tbsp (30 ml) low-sodium soy sauce
  • 2 Tbsp (30 ml) vegetable oil
  • 1 pkg (16 oz/454 g) rice noodles or udon or your favourite pasta
  • 2 carrots thinly sliced, (Tip: use Epicure’s Ceramic Slicer)
  • 1 pkg (18 oz/500 g) frozen edamame (soy beans) or 2 cups (500 ml) frozen green peas, cooked and cooled
  • 1/2 English cucumber, sliced
  • 1/2 C chopped fresh cilantro or ¼ cup (60 ml) each chopped fresh cilantro and mint (optional)

Preparation


 
  • Pour lime juice, vinegar, Sesame Crunch Topper, sugar, soy sauce and oil in Cruet. Shake to mix.
  • Cook noodles according to package directions, then drain and place in a large bowl.
  • Add dressing and carrots and toss to mix. Let cool, then stir in edamame, cucumber and cilantro.
  • Dish up at room temperature or cover and refrigerate up to 2 days. Sprinkle with more Sesame Crunch Topper before serving.
Nutritional Serving Size
Calories 280
Fat 6 g
Saturated Fat 0.5 g
Transfat 0 g
Cholesterol 0 mg
Sodium 180 mg
Carbohydrates 48 g
Fibre 2 g
Sugar 4 g
Protein 9 g

Shop this recipe...

Cruet
$8.95
Sesame Crunch Topper
$10.50