Asian Noodle Salad


Continent Noodle Salad with a Spicy Benni Ingredient - inexact to spay, low in calories and bursting with flavorsomeness. Once you try this you'll be craving it all the second.

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  • 1lb. rice noodles
  • 1 1/2 cups julienned cucumbers
  • 1 red pepper, julienned
  • 1 yellow pepper, julienned
  • 1/3 cup diced green onions
  • 2-3 cups shaved napa cabbage

Spicy Sesame Vinaigrette:
  • 2 tablespoon rice wine vinegar
  • 6 tablespoons toasted sesame oil
  • 2 tablespoon canola oil
  • 2 tablespoon lime juice
  • 3 tablespoons tamari sauce
  • 2 garlic clove
  • 2/3 cup fresh cilantro
  • 2 tablespoon fresh ginger
  • 2 teaspoon honey
  • 2 teaspoon sriracha sauce


  1. In a small bowl, add toasted sesame oil, canola oil, lime juice, tamari sauce, rice wine vinegar, cilantro, fresh ginger, garlic cloves, sriracha sauce, and honey. Whisk the mixture until everything is combined. Set aside.
  2. Bring a pot of water to a boil. Add rice noodles and cook until al dente according to package instructions. Drain and rice with cold water. (be careful not to overcook or they will end up really starchy)
  3. Place the noodles in a large bowl, add red pepper, yellow pepper, cucumbers, napa cabbage, green onions, and spicy sesame dressing. Toss to combine everything.
  4. Serve warm or cold.

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