Asian Noodle and Vegetable Salad

Name: Asian Noodle and Vegetable Salad
Yield: 6 - 8 servings
Ingredients: 1 small clove garlic; 1 inch (2.5 cm) peeled and grated fresh gingerroot; 2/3 cup (160 mL) peanut butter; 1 cup (250 mL) Milk; 3 tbsp (45 mL) soy sauce; 1/4 tsp (1 mL) hot pepper sauce; 1/3 cup (80 mL) rice vinegar or cider vinegar; 8 oz (250 g) thin rice noodles; Boiling water; 2 carrots cut into matchsticks; 1 red bell pepper halved and cut into thin strips; 1/2 English cucumber thinly sliced; 2 tbsp (30 mL) chopped fresh basil or fresh mint or both; Torn salad greens; Chopped peanuts

This recipe is taken from the 2009 Milk Calendar. Crisp vegetables and soft noodles in a sweet and tangy peanut dressing give new life to a noodle salad. Add grilled chicken, pork or shrimp for a complete meal. Leftovers are terrific for lunch.

Prep: 20 min

Yields 6 - 8 servings

A bouquet of flavours will delight your taste buds as you savour this Asian noodle salad with vegetables. This video demonstrates how to prepare this exotic and colourful salad announcing the arrival of summer.

Ingredients

1 small clove garlic
1 inch (2.5 cm) peeled and grated fresh gingerroot
2/3 cup (160 mL) peanut butter
1 cup (250 mL) Milk
3 tbsp (45 mL) soy sauce
1/4 tsp (1 mL) hot pepper sauce
1/3 cup (80 mL) rice vinegar or cider vinegar
8 oz (250 g) thin rice noodles
Boiling water
2 carrots cut into matchsticks
1 red bell pepper halved and cut into thin strips
1/2 English cucumber thinly sliced
2 tbsp (30 mL) chopped fresh basil or fresh mint or both
Torn salad greens
Chopped peanuts

READY FOR REWARDS?

Preparation

In a blender, purée garlic, ginger, peanut butter, Milk, soy sauce and hot pepper sauce until smooth. With motor running, drizzle vinegar through hole in lid until blended; let stand for 10 min.

Meanwhile, in a large bowl, cover rice noodles with boiling water; let soak, stirring occasionally, for 2 to 3 min or until softened or according to package directions. Drain and rinse under cold water; drain well. Return to bowl.

Pour dressing over noodles and add carrots, red pepper, cucumber and basil; toss gently to coat. Line serving plates with greens and top with noodle salad. Drizzle with dressing left in bowl and garnish with peanuts.

Tips

In place of rice noodles, cook 8 oz (250 g) angel hair, vermicelli, or other long thin pasta according to package directions; rinse in cold water and drain well.

For the Adventurous: Reduce soy sauce to 2 tbsp (30 mL) and add 1 tbsp (15 mL) Thai fish sauce and add 1 green mango, cut into matchsticks with vegetables.

Healthy Eating Tip: June is dairy month; celebrate the goodness of this nutrient-rich food group by pairing this meal with a generous serving of yogourt with fresh summer berries. Add a cold glass of Milk for the young ones and a latté for you, to top-up your family's bone banks.